White Chocolate Cherry Pecan Cheesecake Recipe - Allrecipes.com
White Chocolate Cherry Pecan Cheesecake Recipe
  • READY IN 5+ hrs

White Chocolate Cherry Pecan Cheesecake

Recipe by  

"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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Original recipe makes 16 servings Change Servings
  • PREP

    30 mins

    5 hrs 30 mins


  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 More Reviews

Oct 04, 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!

Mar 04, 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.


7 Ratings

Feb 15, 2011

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

Mar 14, 2011

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

Mar 09, 2011

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.

Mar 01, 2011

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 strawberry topping, one with fresh raspberries and raspberry jam, and one with the cherry pie filling, as directed in the recipe. Can't decide which one was my favorite; they were all great. The toasted pecans in the crust really add to the overall flavor.

Apr 22, 2011

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 the refridgerator. I let it sit 4 hours like said... and all of the whipped topping leaked down the sides of the cake. Granite, it still tasted amazing... but itf you want it to look like the picture, make sure you let it cool in the fridge over night... every bit of 8 hours I would say. Also, I didn't add the pecans. My husband had his wisdom teeth out, and I was worried about how it would taste... but I just added about another 1/4 of a cup of graham cracker crumbs. It was the best cheesecake I've EVER had! My husband said it was so good it tasted like it was from The Cheesecake Factory (For all you cheesecake factory lovers). I would definitely try this. If you are thinking about it... go for it! You won't regret it!! Also... I couldn't find Honey maid graham crackers crumbs, so I used regular... I'm sure the honey maid makes it taste so much better, but the regular crumbs did just fine!! :)


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  • Calories
  • 455 kcal
  • 23%
  • Carbohydrates
  • 43.6 g
  • 14%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 28.3 g
  • 44%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 8.4 g
  • 17%
  • Sodium
  • 318 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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