Pecan Pie Ginger Cheesecake

Submitted by Chef mariajane

"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!!"

 

• Ready In: 50mins
• Ingredients: 12
• Serves: 12

ingredients

• CRUST AND FILLING

• 1 unbaked pie shell (9-inch)
• 1 (8 ounce) package cream cheese, softened
• 6 tablespoons granulated sugar
• 1⁄2 teaspoon vanilla
• 1 egg
• 1⁄4 cup chrystallized ginger, finely chopped

• TOPPING

• 2 tablespoons all-purpose flour
• 1⁄4 cup butter, melted
• 3⁄4 cup brown sugar, packed
• 1 teaspoon vanilla
• 2 eggs
• 2 cups pecans (halves or pieces)

directions

1. Heat oven to 350°F Place pie crust in a 9-inch glass pie pan or 9-inch deep dish glass pie pan.
2. 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.
3. 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.
4. 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.