"Pecan Pie Ginger Cheesecake Recipe"
Courtesy of: Cooking.com
Makes 12 servings ---
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!
Crust and Filling:
1 Pillsbury® Refrigerated Pie Crust (from 15-oz. pkg.), softened
as directed on package
1 (8-oz.) pkg. cream cheese, softened
6 tablespoons sugar
1/2 teaspoon vanilla
1/4 cup finely chopped crystallized ginger
2 tablespoons Pillsbury BEST® All Purpose or Unbleached Flour
1/4 cup butter, melted
3/4 cup firmly packed brown sugar
1 teaspoon vanilla
2 cups pecan halves or pieces
Parrish 9x3 Round Cheesecake Pan with Removable Bottom This
9-in. Round Pan is the one you'll want to use for baking cheesecakes
or any cake you wish to decorate and frost along the sides. A removable
bottom plate lets you lift the cake out without disturbing the sides,
allowing you place the cake on a more decorative stand for decorating
and serving. The pan is made of heavy-duty aluminum and measures 3-in.
| RECIPE METHOD
Heat oven to 350 degrees F. Prepare pie crust as directed on package
for one-crust filled pie using 9-inch glass pie pan or 9-inch deep-dish
glass pie pan.
In 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 filling in crust-lined pan.
In large bowl, combine flour and butter; mix well. Add brown sugar,
1 teaspoon vanilla and 2 eggs; mix well. Stir in pecans. Carefully
spoon mixture evenly over filling.
Bake at 350 degrees F. for 40 to 50 minutes or until center is
set and crust is golden brown. Cool 1 hour. Refrigerate 2 hours
or until thoroughly chilled. Store in refrigerator.
Recipe reprinted by permission of Pillsbury®. All rights reserved.
| Nutrition Facts
Makes 12 servings
Facts per Serving
Calories: 430 Fat: 30g Carbohydrates: 35g
Cholesterol: 90mg Sodium: 180mg Protein: 5g
Fiber: 2g % Cal. from Fat: 63% % Cal. from Carbs: 33%
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