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.
What You Need
Original recipe yields 16 servings
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 egg s
1 can (21 oz.) cherry pie filling
1 cup thawed COOL WHIP Whipped Topping
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Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 31g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 45g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.