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White Chocolate Cherry Pecan Cheesecake

White Chocolate Cherry Pecan Cheesecake

"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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5 h 30 m servings 455 cals
Serving size has been adjusted!
Original recipe yields 16 servings


  • Calories:
  • 455 kcal
  • 23%
  • Fat:
  • 28.3 g
  • 44%
  • Carbs:
  • 43.6g
  • 14%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 318 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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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Read all reviews 7
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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!

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 r...

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

Excellent cheese cake. Added a homemade strawberry jam on top.

Ever since I first tried this recipe, people haven't stopped the requests and questions! This satisfied my inner sweet-tooth and it kept the kids happy too! Truly delicious.

Incredibly good, very rich but not too rich. I've made it five times in the last month (lots of birthdays)! I made a version with dark chocolate swirled into the batter, one with a fresh strawbe...

I made this cheesecake just cause I thought it looked good. Between me and my husband, we both had it gone by the following day after I made it. I would highly reccommend you sit it overnight th...

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