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White Chocolate Cherry Pecan Cheesecake

White Chocolate Cherry Pecan Cheesecake

  • Prep

    30 m
  • Ready In

    5 h 30 m
Philadelphia

Philadelphia

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 455 kcal
  • 23%
  • Fat:
  • 28.3 g
  • 44%
  • Carbs:
  • 43.6g
  • 14%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 318 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Reviews

JKigloo
10

JKigloo

10/4/2010

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!

GRANNYLOOHOO
8

GRANNYLOOHOO

3/4/2011

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 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.

sandra ginn
5

sandra ginn

2/15/2011

Baked this cheesecake for a church bake off,it took first place,delecious!