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Pecan Pie Ginger Cheesecake

Pecan Pie Ginger Cheesecake
  • Prep 20 min
  • Total 4 hr 10 min
  • Servings 12
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!
January 6, 2015

Ingredients

  • 1/2 pkg (425 g) Refrigerated Pillsbury* Pie Crusts (1 crust), softened as directed on package

  • 1 pkg (8 oz/250 g) cream cheese, softened
  • 6 tbsp (90 mL) granulated sugar
  • 1/2 tsp (2 mL) vanilla
  • 1 egg
  • 1/4 cup (50 mL) finely chopped crystallized ginger

  • 2 tbsp (25 mL) all purpose flour
  • 1/4 cup (50 mL) butter, melted
  • 3/4 cup (175 mL) packed brown sugar
  • 1 tsp (5 mL) vanilla
  • 2 eggs
  • 2 cups (500 mL) pecan halves or pieces

Steps

  • 1
    Heat oven to 350°F. Place pie crust in 9-inch (22.5 cm) glass pie pan or 9-inch (22.5 cm) 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 (5 mL) 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 (5 mL) vanilla and 2 eggs until well blended. Stir in pecans. Carefully spoon mixture evenly over filling.
  • 4
    Bake 40 to 50 minutes or until centre is set and crust is golden brown. Cool 1 hour. Refrigerate until thoroughly chilled, about 2 hours. Store in refrigerator.

Nutrition Facts

Serving Size: 12
Calories
430
Total Fat
28g
Saturated Fat
9g
Trans Fat
0g
Cholesterol
85mg
Sodium
190mg
8%
Total Carbs
41g
Dietary Fiber
1g
Sugars
21g
Protein
5g
% Daily Value*:
Vitamin A
8%
8%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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