1 (3 ounce) package cream cheese, softened
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 cups chopped pecans
6 slices fresh gingerbread
In a medium bowl, cream together the cream cheese and sugar until smooth. Stir in the egg and vanilla until well blended.
Beat in the pecans and gingerbread pieces. Pour mixture into pastry shell, and top with pecans and gingerbread.
Bake at 325 degrees F (165 degrees C) for 30 minutes. Cool before cutting into squares.