Pecan Pie Ginger Cheesecake |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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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. Ingredients:
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 |
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.
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