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Pecan Pie Ginger Cheesecake

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Pecan Pie Ginger Cheesecake
  • Prep 20 min
  • Total 4 hr 10 min
  • Ingredients 12
  • Servings 12
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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!
Updated Jan 12, 2010
Bake-Off® Contest 40, 2002
Bake-Off® Contest 40, 2002
Kathy Ault
Edmond, Oklahoma

Ingredients

Crust and Filling

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

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.

Nutrition Information

430 Calories, 28g Total Fat, 5g Protein, 41g Total Carbohydrate, 21g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
250
Total Fat
28g
42%
Saturated Fat
9g
46%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
190mg
8%
Potassium
130mg
4%
Total Carbohydrate
41g
14%
Dietary Fiber
1g
6%
Sugars
21g
Protein
5g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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