Pecan Pie Ginger Cheesecake

Total Time: 50 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 1 unbaked pie shell (9-inch)
• 1 (8 ounce) package cream cheese, softened
• 6 tablespoons granulated sugar
• 1/2 teaspoon vanilla
• 1 egg
• 1/4 cup chrystallized ginger, finely chopped
• 2 tablespoons all-purpose flour
• 1/4 cup butter, melted
• 3/4 cup brown sugar, packed
• 1 teaspoon vanilla
• 2 eggs
• 2 cups pecans (halves or pieces)

Recipe

• 1 heat oven to 350°f place pie crust in a 9-inch glass pie pan or 9-inch deep dish glass pie pan.
• 2 in medum bowl with electric mixer, beat cream cheese, granulated sugar, 1/2 teaspoons vanilla and 1 egg on medium speed on high 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 teaspoons vanilla and 2 eggs until well blended. stir in pecans. carefully spoon mixture evenly over filling.
• 4 bake 40-50 minutes or until center is set and crust is golden brown. cool 1 hour. refrigerate until thoroughly chilled, about 2 hours. store in refrigerator.