Love My Philly

Impress your loved ones with a special, homemade cake. Clear your schedule for the afternoon and take your time making this White Chocolate Cherry Pecan Cheesecake. Crunchy, creamy, and yummy, this treat is sure to brighten up anybody’s day!  Like many great things in life, this fanciful cheesecake is definitely worth the wait!

Prep Time: 30 min
Total Time: 5 hr 30 min
Makes: 16 servings
Nutritional Information

Ingredients

1 cup PLANTERS Pecan Halves, toasted, divided 
1-1/2 cups HONEY MAID Graham Cracker Crumbs 
1/4 cup sugar 
1/4 cup (1/2 stick) margarine or butter, melted 
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 
1 can (14 oz.) sweetened condensed milk 
1 pkg. (6 oz.) BAKER’S White Chocolate, melted 
2 tsp. vanilla, divided 
4 eggs 
1 can (21 oz.) cherry pie filling 
1 cup thawed COOL WHIP Whipped Topping 
 
Instructions

PREHEAT oven to 300°F if using a silver 9-inch springform pan (or to 275°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.