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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

White Chocolate Cherry Cheesecake from Nadene Seymour Recipe

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This recipe for White Chocolate Cherry Cheesecake from Nadene Seymour is from Nickii's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
9 whole graham crackers, crushed about 1 1/2 C.
1/2 cup pecan halves, toasted, crushed fine
1/4 C. sugar
1/4 C. melted butter
6 oz. white baking chocolate, divided
3 8oz. pkgs cream cheese
1 14oz can sweetened condensed milk
2 tsp. vanilla, divided
4 eggs
1 21 oz. cherry pie filling
Directions:
Directions:
Preheat oven to 300º. if using a silver 9 inch springform pan (or 275º if using a dark springform pan). Mix graham crumbs, pecans, sugar and butter until well blended. Press firmly onto bottom of pan. Melt 5 of the chocolate squares as directed on package. Beat cream cheese in large bowl on medium speed until blended. Add melted chocolate and 1 tsp. 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. refrigerate 4 hours or overnight.
Mix pie filling and remaining 1 tsp vanilla; spoon over cheesecake. Melt remaining chocolate square as directed on pkg. drizzle over cherries. Let stand until firm. Cut into 16 slices to serve
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
30 minutes plus refrigerating

 

 

 

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