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!

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.