“This creamy cheesecake is spread with a layer of chocolate, topped with chopped cherries and pecans, and then drizzled with white chocolate.” - by Kraft Desserts
Ingredients
Adjust Servings
Original recipe yields 30 servings
Directions
- Heat oven to 350 degrees F.
- Mix graham crumbs and butter until well blended; press onto bottom of 13x9-inch pan. Bake 5 min.
- Beat cream cheese and sugar with mixer until well blended. Add sour cream and milk; mix well. Blend in dry pudding mix. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spread over crust.
- Bake 30 min. or until center is almost set. Run knife around edge to loosen from pan; cool.
- Microwave COOL WHIP and chopped chocolate on HIGH 1-1/2 min. or until chocolate is melted, stirring after 1 min. Cool 15 min. Meanwhile, melt white chocolate as directed on package.
- Spread COOL WHIP mixture over cheesecake; top with cherries and nuts. Drizzle with melted white chocolate. Refrigerate 1 hour.
Nutrition
Amount Per Serving (30 total)
- Calories
- 138 cal
- 7%
- Fat
- 9.1 g
- 14%
- Carbs
- 13.5 g
- 4%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"Made these for church coffee hour....they are very good, went over well and I had people asking for the recipe....fairly simple to make......will be adding this recipe to my recipe box!..." See more"
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