White Chocolate Cherry Pecan Cheesecake

1. 1

   oven to 300u00b0F if using a silver 9-inch springform pan (or to 275u00b0F 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. 2

   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. 3

   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. 4

   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.

5. 5

   Calories: 480

6. 6

   Total fat: 31 g

7. 7

   Saturated fat: 16 g

8. 8

   Cholesterol: 110 mg

9. 9

   Sodium: 330 mg

10. 10

    Carbohydrate: 44 g

11. 11

    Dietary fiber: 2 g

12. 12

    Sugars: 36 g

13. 13

    Protein: 8 g

14. 14

    Vitamin A: 15% DV

15. 15

    Vitamin C: 0% DV

16. 16

    Calcium: 15% DV

17. 17

    Iron: 4% DV

No nutritional information available.

No additional tips available.