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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  (1/2 stick) 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

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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