White Chocolate Cherry Pecan Cheesecake

White Chocolate Cherry Pecan Cheesecake recipe

photo by:

kraft

Soo good! I improvised a little and took the pecans out of the crust because my father-in-law is allergic to them. The cheesecake is amazing! The white chocolate adds such ...read more

posted by

butterfliesandhurricains

on 3/22/2012

time

prep:

30 min

total:

5 hr 30 min

servings

total:

16 servings

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What You Need

cup PLANTERS Pecan Halves, toasted, divided

1-1/2

cups HONEY MAID Graham Cracker Crumbs

1/4

cup sugar

1/4

cup (1/2 stick) margarine or butter, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

can (14 oz.) sweetened condensed milk

pkg. (6 oz.) BAKER'S White Chocolate, melted

tsp. vanilla, divided

eggs

can (21 oz.) cherry pie filling

cup thawed COOL WHIP Whipped Topping

Make It

PREHEAT oven to 300°F if using a silver 9-inch springform pan (or to 275°F if using a dark nonstick 9-inch springform pan). Reserve 16 of the pecan halves for garnish. Finely chop remaining pecans; mix with graham crumbs, sugar and margarine. Press firmly onto bottom of pan.

BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add sweetened condensed milk, beating until well blended. Add chocolate and 1 tsp. of the vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

MIX pie filling and remaining 1 tsp. vanilla; spoon over cheesecake. Top with whipped topping and reserved pecans. Cut into wedges to serve. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size-Wise

Special recipes are fun to eat as part of an annual celebration. Enjoy a serving of this rich and indulgent dessert at your next party.

How to Toast Nuts

Spread pecans in single layer on baking sheet. Bake at 350°F for 5 to 7 minutes or until lightly toasted, stirring occasionally.

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butterfliesandhurricains

posted:3/22/2012

Soo good! I improvised a little and took the pecans out of the crust because my father-in-law is allergic to them. The cheesecake is amazing! The white chocolate adds such a good flavor! It's very light and airy, rich, but not overpowering. The vanilla in the cherry pie filling for the topping is such a great idea! I'm actually about to make this recipe again for a bake sale, but adding the pecans this time!

kitkatkala

posted:1/6/2012

Yummmm

galster

posted:11/27/2011

Wow! My wife made this for Thanksgiving, and I had to review this. . .wow. . .hard to come up with right words here. . .the white chocolate adds incredible flavor. Would recommend half the topping, as the cheesecake stands on its own. We did half blueberry and half cherry. Give a nod to the blueberry. She did in a spring pan and went up the sides with crust which was another plus.

a cook

posted:11/21/2009

Excellent cheescake!!!

catcarmom

posted:12/21/2008

The homemade crust was phenomenal. Absolutely DELICIOUS cheesecake!!

jkhummel

posted:11/28/2008

I didn't put pecans in the crust and it still was very good. Make sure to watch the baking time though . . . . mine took a lot longer!!

a cook

posted:8/9/2008

This was one of the best cheesecakes I've had. I used strawberry pie filling instead of cherry. The crust was especially good! I'll definately make it again.

a cook

posted:8/10/2007

Very pretty and people loved it. Only the second cheesecake I have ever made and it wasn't hard. If I had to do it all over again, I would do the whipped cream part before the cherries. The cherries spread and made it hard to keep the whipped cream on them.

AndriaS

posted:4/1/2007

I made this for my in-laws and my husband and then again for my co-workers and received rave reviews both times. I used ALL fat-free ingrediants and the cake was still rich and decadent tasting. And no one knew untill I mentioned that it was made with fat-free ingrediants.

buckeyes42

posted:2/4/2007

I just made it today,i put it in refrigerator for 4 hrs. and put a strawberry topping with cool whip and toasted pecans.It was the best cheese cake.I would rate it 5+ excellent!!