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White Chocolate Cherry Pecan Cheesecake

White Chocolate Cherry Pecan Cheesecake recipe
photo by:kraft
Some cheesecakes are made to be enjoyed. This White Chocolate Cherry Pecan Cheesecake is made to knock their socks off visually—and then to be enjoyed.
time
prep:
30 min
total:
5 hr 30 min
servings
total:
16 servings
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What You Need

1
cup  PLANTERS Pecan Halves, toasted, divided
1-1/2
cups  graham cracker crumbs
1/4
cup  sugar
1/4
cup  margarine or butter, melted
3
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1
can  (14 oz.) sweetened condensed milk
1-1/2
pkg.  (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces, melted
2
tsp.  vanilla, divided
4
 eggs
1
can  (21 oz.) cherry pie filling
1
cup  thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 300°F.

RESERVE 16 pecan halves for garnish. Finely chop remaining nuts; mix with graham crumbs, sugar and margarine. Press firmly onto bottom of pan.

BEAT cream cheese, sweetened condensed milk, chocolate and 1 tsp. vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

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

MIX pie filling and remaining vanilla; spoon over cheesecake. Top with COOL WHIP and reserved pecans.

Kraft Kitchens Tips

Size Wise
Special recipes are fun to eat as part of an annual celebration. Enjoy a serving of this delicious dessert at your next party.
How to Toast Nuts
Spread nuts in single layer on baking sheet. Bake at 350°F for 5 to 7 min. or until lightly toasted, stirring occasionally.
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