Pecan Pie Ginger Cheesecake

A Pillsbury Bake-Off winner in some past year - a pecan pie mixture tops a cheesecake layer studded with crystallized ginger and it's all baked in a flaky crust.

• Ready In: 3 hrs 20 mins
• Serves: 8

Ingredients

• Crust and Filling

• 1 (15 ounce)  refrigerated pie crusts
• 8  ounces 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 halves or 2  cups pecan pieces

Directions

1. Heat oven to 350ºF.
2. Prepare pie crust as directed on package for one-crust filled pie using a 9-inch glass pie pan or 9-inch deep dish glass pie pan.
3. In a 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 into crust.
4. In a large bowl, combine flour and butter; mix well. Add brown sugar, 1 teaspoon vanilla and 2 eggs; mix well. Stir in pecans.
5. Spoon topping carefully over filling.
6. Bake for 40-50 minutes or until center is set and crust is golden brown.
7. Cool 1 hour then refrigerate for 2 hours or until thoroughly chilled.
8. Store in refrigerator.