GE Recipes

Pecan Pie Ginger Cheesecake

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Pecan Pie Ginger Cheesecake

Prep Time: 20 Minutes; Start to Finish: 4 Hours 10 Minutes
Makes: 12 servings

Ingredients

Crust

  • 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box

Filling

  • 1 package (8 oz) cream cheese, softened
  • 6 tablespoons Domino® or C&H® Granulated Sugar
  • 1/2 teaspoon vanilla
  • 1 Eggland's Best egg
  • 1/4 cup finely chopped crystallized ginger

Topping

  • 2 tablespoons Pillsbury BEST® all-purpose flour
  • 1/4 cup LAND O LAKES® Butter, melted
  • 3/4 cup packed Domino® or C&H® Light Brown Sugar
  • 1 teaspoon vanilla
  • 2 Eggland's Best eggs
  • 2 cups Fisher® Chef's Naturals® Pecan Halves or Pieces

Nutritional Information

1 Serving: Calories 430 (Calories from Fat 270); Total Fat 30g (Saturated Fat 10g); Cholesterol 90mg; Sodium 180mg; Total Carbohydrate 35g (Dietary Fiber 2g); Protein 5g

% Daily Value: Vitamin A 10%; Vitamin C 0%; Calcium 6%; Iron 8%

Exchanges: 1 1/2 Starch, 1 Fruit, 5 1/2 Fat

Kathy Ault
Edmond, OK
Bake-Off® Contest 40, 2002

2007 © and ®/™ of General Mills
Bake-Off is a registered trademark of General Mills ©2007
Domino is the registered Trademark of American Sugar Refining, Inc. Yonkers, NY 10750
C&H is a registered trademark of C&H Sugar Company, Crockett, CA
Eggland's Best is a registered trademark of Eggland's Best, Inc.
®Land O' Lakes is a registered trademark of Land O' Lakes, Inc.
Fisher is a registered trademark of John B. Sanfilippo & Son, Inc. Elk Grove Village, IL 60007-6057 U.S.A

Preparation

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, beat cream cheese, granulated sugar, 1/2 teaspoon vanilla and 1 egg with electric mixer on medium speed until smooth. Stir in ginger. 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.