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Pecan Pie Ginger Cheesecake*




Source of Recipe


kimberlyn


List of Ingredients




1 pie crust, uncooked
1 - 8 oz. pkg. cream cheese, softened
6 T. sugar
1/2 t. vanilla
1 egg
1/4 c. finely chopped crystallized ginger
2 T. flour
1/4 c. butter, melted
3/4 c. firmly packed brown sugar
1 t. vanilla
2 eggs
2 c. pecan halves


Recipe



Preheat oven to 350 degrees.

Prepare pie crust as directed on package for one-crust filled pie using 9-inch glass pie pan.

In medium bowl, combine cream cheese, sugar, 1/2 tsp vanilla and 1 egg. Beat at medium speed until smooth. Stir in ginger. Spoon and spread filling in crust-lined pan.

In large bowl, combine flour and butter; mix well. Add brown sugar, 1 tsp vanilla and 2 eggs; mix well and then stir in pecans. Carefully spoon mixture evenly over filling.

Bake at 350 degrees for 40 to 50 minutes or until center is set and crust is golden brown. Cool 1 hour. Refrigerate 2 hours or until thoroughly chilled. Store in refrigerator.