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Pecan Pie Ginger Cheesecake

pecan pie ginger cheesecake Dessert
Pecan Pie Ginger Cheesecake
  • Prep 20 min
  • Total 4 hr 10 min
  • 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! ...MORE + LESS -

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

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  • 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 Information

Nutrition Facts

Serving Size: 12
Calories
430
% Daily Value
Total Fat
28
Saturated Fat
9
Trans Fat
0
Cholesterol
85
Sodium
1908
Dietary Fiber
1
Sugars
21
Protein
5
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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