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Pecan Pie Ginger Cheesecake

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“A Pillsbury Bake-Off winner in some past year - a pecan pie mixture tops a cheesecake layer studded with crystallized ginger and it's all baked in a flaky crust.”
READY IN:
3hrs 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350ºF.
  2. Prepare pie crust as directed on package for one-crust filled pie using a 9-inch glass pie pan or 9-inch deep dish glass pie pan.
  3. In a medium bowl, combine cream cheese, sugar, 1/2 teaspoon vanilla and 1 egg; beat at medium speed until smooth. Stir in ginger. Spoon and spread into crust.
  4. In a large bowl, combine flour and butter; mix well. Add brown sugar, 1 teaspoon vanilla and 2 eggs; mix well. Stir in pecans.
  5. Spoon topping carefully over filling.
  6. Bake for 40-50 minutes or until center is set and crust is golden brown.
  7. Cool 1 hour then refrigerate for 2 hours or until thoroughly chilled.
  8. Store in refrigerator.

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