White Chocolate Cherry Pecan Cheesecake

Looking for a spectacular dessert recipe for a special celebration or holiday? Try this creamy white chocolate cheesecake with a pecan crust and cherry topping.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

Ingredient list

1 cup pecan halves, toasted, divided
12 HONEY MAID Honey Grahams, finely crushed (about 1-1/2 cups crumbs)
¼ cup sugar
¼ cup butter, melted
3 pkg. (8 oz. each) brick cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1½ pkg. (4 oz. each) white baking chocolate (6 oz.), melted
2 tsp. vanilla, divided
4 eggs
1 can (21 oz.) cherry pie filling
1 cup thawed frozen whipped topping

Nutrition factsNutrition information

Recipe Tips

Heat oven to 300°F.

Reserve 16 pecan halves for garnish. Finely chop remaining pecans; mix with graham crumbs, sugar and butter until well blended. Press onto bottom of 9-inch springform pan.

Beat cream cheese in large bowl with mixer until creamy. Gradually beat in sweetened condensed milk. Add chocolate and 1 tsp. vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each 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.

Refrigerate cheesecake 4 hours.

Mix pie filling and remaining vanilla until blended; spoon over cheesecake. Top with whipped topping and reserved pecans.