Bake-Off® Contest 40, 2002
Edmond, Oklahoma

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!

(28)
4 reviews.
Save and Share
  • prep time 20 min
  • total time 4 hr 10 min
  • ingredients 12
  • servings 12
 

Ingredients

Crust and Filling

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
package (8 oz) cream cheese, softened
6
tablespoons granulated sugar
1/2
teaspoon vanilla
1
egg
1/4
cup finely chopped crystallized ginger

Topping

2
tablespoons Pillsbury BEST® all-purpose flour
1/4
cup butter, melted
3/4
cup packed brown sugar
1
teaspoon vanilla
2
eggs
2
cups pecan halves or pieces

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Place pie crust in 9-inch glass pie pan or 9-inch deep-dish glass pie pan as directed on box for One-Crust Filled Pie.
  • 2 In medium bowl with electric mixer, beat cream cheese, granulated sugar, 1/2 teaspoon vanilla and 1 egg on medium speed 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 teaspoon vanilla and 2 eggs until well blended. Stir in pecans. Carefully spoon mixture evenly over filling.
  • 4 Bake 40 to 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.
  • 1 Heat oven to 350°F. Place pie crust in 9-inch glass pie pan or 9-inch deep-dish glass pie pan as directed on box for One-Crust Filled Pie.
  • 2 In medium bowl with electric mixer, beat cream cheese, granulated sugar, 1/2 teaspoon vanilla and 1 egg on medium speed 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 teaspoon vanilla and 2 eggs until well blended. Stir in pecans. Carefully spoon mixture evenly over filling.
  • 4 Bake 40 to 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.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
(
Calories from Fat
250),
% Daily Value
Total Fat
28g
28%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
85mg
85%;
Sodium
190mg
190%;
Total Carbohydrate
41g
41%
(Dietary Fiber
1g
1%
  Sugars
21g
21%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
4%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.