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White Chocolate Cherry Pecan Cheesecake

By: 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. "

Rate/Review | Read Reviews (7)

Prep Time:
30 Min

Ready In:
5 Hrs 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

Ingredients

1 cup PLANTERS Pecan Halves, toasted, divided
1 1/2 cups HONEY MAID Graham Cracker Crumbs
1/4 cup sugar
1/4 cup margarine or butter, melted
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (6 ounce) package BAKER'S White Chocolate, melted
2 teaspoons vanilla, divided
4 eggs
1 (21 ounce) can cherry pie filling
1 cup thawed COOL WHIP Whipped Topping

Directions

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.