Pecan Pie Ginger Cheesecake - cooking recipe

Ingredients

CRUST AND FILLING
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
TOPPING
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)

Preparation

Heat oven to 350\u00b0F Place pie crust in a 9-inch glass pie pan or 9-inch deep dish glass pie pan.
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.
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.
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.