Pecan Pie Ginger Cheesecake Recipe

Pecan Pie Ginger Cheesecake Recipe

  • Crust and Filling:
  • 1 Pillsbury® refrigerated pie crust, softened as directed on box
  • 1 (8 ounce) package cream cheese, softened
  • 6 tablespoons granulated sugar
  • 1/2 teaspoon vanilla
  • 1 egg
  • 1/4 cup finely chopped crystallized ginger
  • Topping:
  • 2 tablespoons Pillsbury BEST® all-purpose flour
  • 1/4 cup butter, melted
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 cups pecan halves or pieces
  1. Heat oven to 350 degrees F. Place pie crust in 9-inch glass pie pan or 9-inch deep-dish glass pie pan as directed on box for One-Crust Filled Pie.
  2. In medium bowl with electric mixer, beat cream cheese, granulated sugar, 1/2 teaspoon vanilla and 1 egg on medium speed until smooth. Stir in ginger. Spoon and spread filling in crust-lined pan.
  3. In large bowl, mix flour and butter. Stir in brown sugar, 1 teaspoon vanilla and 2 eggs until well blended. Stir in pecans. Carefully spoon mixture evenly over filling.
  4. Bake 40 to 50 minutes or until center is set and crust is golden brown. Cool 1 hour. Refrigerate until thoroughly chilled, about 2 hours. Store in refrigerator.
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