Posted: 10/7/2012 1:42:26 PM
I've made this twice. Once with ground ginger (didn't have crystallized ginger) and second time with crystallized ginger. Definitely prefer the ground ginger. The crystallized ginger overpowered it and had to avoid the ginger. Also may try graham cracker pie crust next time.
Posted: 5/14/2012 8:46:26 PM
This is an amazing recipe if you like ginger.
Posted: 11/5/2007 10:11:56 AM
I have saved Pecan Pie Ginger Cheesecake in my receipe box. I have made this dessert for special friends but I was a bit disappointed when I cut the cheesecake. My friends and hubby thought it was very good but my cheesecake seemed to be dry and not the usual cheesecake consistency. My oven bakes very hot so I am thinking maybe next time I should lower the oven to 325 degrees. Also, I baked it for 50 mins. maybe that was too long and caused the cheesecake to get dry. Can someone advise me as to what I need to do the next time I make this dessert? Thank you. Elizabeth
Posted: 11/27/2006 8:27:02 AM
This is an absolutely delicious recipe. The only downside is that it can be difficult to find crystallized ginger on short notice. This is my favorite entertaining pie. It''s normal enough to appeal to lots of people, while having that extra zing that makes it memorable.