Pecan Pie Ginger Cheesecake
A pecan pie mixture tops a cheesecake layer studded with nuggets of crystallized ginger, and it's all baked in a flaky pie crust. This combo takes dessert to new heights!!
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INGREDIENTS
NutritionCRUST AND FILLING
- 1unbaked pie shell (9-inch)
- 1
- 6tablespoons granulated sugar
- 1⁄2teaspoon vanilla
- 1
- 1⁄4
TOPPING
- 2tablespoons all-purpose flour
- 1⁄4
- 3⁄4
- 1teaspoon vanilla
- 2
- 2
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DIRECTIONS
- Heat oven to 350°F Place pie crust in a 9-inch glass pie pan or 9-inch deep dish glass pie pan.
- In medum bowl with electric mixer, beat cream cheese, granulated sugar, 1/2 teaspoons vanilla and 1 egg on medium speed on high until smooth stir in ginger. Spoon and spread filling in crust-lined pan.
- In large bowl, mix flour and butter. Stir in brown sugar, 1 teaspoons vanilla and 2 eggs until well blended. Stir in pecans. Carefully spoon mixture evenly over filling.
- Bake 40-50 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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