Pecan Pie Ginger Cheesecake

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

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

Directions

  1. 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. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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