Pecan Pie Cheesecake


Pecan pie mix garnishes a cheesecake layer with crystallized ginger pieces, all wrapped in a flaky pie crust. This wonderful combination will fill you up!

* Ingredients :

° 1/2 lb. (425 g) Refrigerated Pillsbury* pie crusts (1 crust), diluted according to package directions.
° 1 package. (8 ounces / 250 g) soft cream cheese
° 6 tablespoons. (90 ml) granulated sugar
° 1/2 tsp. (2 ml) vanilla
° 1 egg
° 1/4 ton (50 ml) crystallized ginger, finely chopped
° 2 tbsp. (25 ml) all-purpose flour
° 1/4 ton (50 ml) melted butter
° 3/4 ton. (175 ml) packed brown sugar
° 1 c. (5 ml) vanilla
° 2 eggs
° 2 t. (500 ml) pecans, halved or chopped

* steps :

1
Heat the oven to 350°F (180°C). Place pie crust in a 9-inch (22.5 cm) glass pie plate or 9-inch (22.5 cm) deep glass pie plate as indicated on the box for one pie crust.
2
In a large bowl, whisk together cream cheese and 1/2 teaspoon granulated sugar. (5 ml) vanilla extract and 1 egg in an electric mixer on medium speed until smooth. Add ginger. With a spoon, spread the filling over the crust.
3
In a large bowl, mix flour and butter. Stir with brown sugar, 1 tbsp. (5 ml) vanilla and 2 eggs, until combined. Stir in pecans. Carefully distribute the mixture evenly over the filling.
4
Bake for 40 to 50 minutes or until mixture is set in the center and the crust is golden. Leave it to cool for an hour. Put it in the fridge for about 2 hours, until everything has cooled. Keep refrigerated.

Enjoy !