Pecan Pie Ginger Cheesecake

Ingredients

Cheesecake

• 1 refrigerated pie crust, softened
• 8 ounces cream cheese, softened
• 6 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract
• 1 egg
• 1/4 cup finely chopped crystallized ginger

Topping

• 2 tablespoons all-purpose flour
• 1/4 cup butter, melted
• 3/4 cup firmly packed brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups pecan pieces

Instructions

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