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Pecan Pie Ginger Cheesecake

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Pecan Pie Ginger Cheesecake
  • Prep Time 20 min
  • Total Time 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

Crust and Filling

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
package (8 oz) cream cheese, softened
6
tablespoons granulated sugar
1/2
teaspoon vanilla
1
egg
1/4
cup finely chopped crystallized ginger

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

Directions

  • 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 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
(
Calories from Fat
250
)
Daily Value
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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