More Great Recipes: Cheesecake

Pecan Pie Ginger Cheesecake


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By kc10
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 refrigerated pie crust, softened
1 pkg. (8 oz.) cream cheese, softened
6 tablespoons sugar
1/2 teaspoon vanilla
1 egg
1/4 cup finely chopped crystallized ginger
Topping:
2 tablespoons flour
1/4 cup butter, melted
3/4 cup firmly packed brown sugar
1 teaspoon vanilla
2 eggs
2 cups pecan pieces


Heat oven to 350ºF. Prepare pie crust as directed on package for one crust filled pie, using a 9-in. glass pie pan or deep dish pie pan. In medium bowl, combine cream cheese, sugar, 1/2 teaspoon 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 teaspoon vanilla and 2 eggs; mix well. Stir in pecans. Carefully spoon mixture evenly over filling. Bake at 350ºF for 40-50 minutes or until


center is set and crust is golden brown. Cool 1 hour. Refrigerate 2 hours or until center is set and crust is golden brown. Cool 1 hour. Refrigerate 2 hours or until thoroughly chilled. Store in fridge.


Pairs Well With


Notes

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