This beautiful white chocolate
cheesecake, with a pecan-graham cracker crust and topped with
cherry pie filling, will make any occasion special.
White
Chocolate Cheesecake
- 1 cup pecan halves - divided
use
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/4 cup margarine or butter, melted
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
4 large eggs
1 (6-ounce) package white chocolate baking squares, melted
2 teaspoons vanilla extract - divided use
1 (21-ounce) can cherry pie filling
Whipped cream or topping
- Reserve 5 pecan halves
for garnish. Finely chop and toast remaining pecan halves.
- Preheat oven to 300ºF
(150ºC).
- Mix crumbs, chopped pecan
halves, sugar and melted margarine or butter; press firmly on
bottom of 9-inch springform pan.
- Beat cream cheese in large
bowl with mixer at medium speed until fluffy. Gradually beat
in sweetened condensed milk until smooth. Blend in eggs, melted
chocolate and 1 teaspoon vanilla. Pour into prepared pan.
- Bake 1 hour or until center
is set. Cool completely at room temperature. Refrigerate for
at least 4 hours.
- Mix cherry pie filling
and remaining vanilla. Remove side of springform pan. Spoon cherry
mixture over cheesecake. Garnish with dollops of whipped cream
or topping around edge and reserved pecan halves. Cut into wedges
to serve. Refrigerate leftovers.
Makes 1 (9-inch) Cheesecake.
Recipe and photograph are
provided courtesy of the Cherry Marketing
Institute.
