White Chocolate Cheesecake

This splendid white chocolate cheesecake—with a pecan-graham crust and cherry pie topping—will make any occasion special.

Recipe Ingredients:

Crust:
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

For Filling:
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk
4 large eggs
1 (6-ounce) package white chocolate baking squares, melted
1 teaspoon vanilla extract

Topping:
1 (21-ounce) can cherry pie filling
1 teaspoon vanilla extract

Garnish:
Whipped cream or non-dairy whipped topping

Cooking Directions:

1. For Crust: Toast pecan halves in a dry, heavy skillet over medium-low heat, stirring constantly, until fragrant and lightly browned; reserve 5 for garnish. Cool and finely chop remaining pecan halves.
2. Preheat oven to 300ºF (150ºC).
3. Mix crumbs, chopped pecan halves, sugar and melted margarine or butter; press firmly on bottom of 9-inch springform pan.
4. For Filling: 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.
5. Bake 1 hour or until center is set. Cool completely at room temperature. Refrigerate for at least 4 hours.
6. For Topping: Mix cherry pie filling and vanilla. Remove side of springform pan. Spoon cherry mixture over cheesecake.
7. Garnish with dollops of whipped cream or topping around edge and reserved pecan halves. Cut into wedges to serve. Refrigerate leftovers.

Makes 12 servings.

Recipe and photograph are provided courtesy of the Cherry Marketing Institute.