White Chocolate Cherry Pecan Cheesecake7 Reviews
- Prep: 30 min
- Ready In: 5 hr 30 min
“A pecan and graham cracker crust is filled with a creamy white chocolate cheesecake and spread with sweet cherries and a light whipped topping for this stunning and delicious dessert. ” - by Philadelphia
Original recipe yields 16 servings
- Preheat oven to 300 degrees F if using a silver 9-inch springform pan (or to 275 degrees 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.
Amount Per Serving (16 total)
- 455 cal
- 28.3 g
- 43.6 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"I substituted everywhere I could in this recipe for low fat/fat free or sugar free and my husband still is begging me to make it again. Really delicious!..." See more"
"I made 3 of these for a church dinner, and people were grabbing them up before they got their dinner plates. ;) I loved the ease of mixing it up and the fact that it had no added sugar. I used roasted..." See more salted pecans and would proabably use unsalted next time, since I used salted butter in the crust. It makes a beautiful presentation, and the white chocolate and pecans really make this a special cheesecake."
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