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Cherry Pecan Cheesecake Lush is that sweet spot between indulgence and ease A creamy cheesecake layer sits on crunchy pecan graham crust and gets topped with glossy cherry filling and whipped topping It has been a lifesaver at family gatherings and potlucks when I want a showstopper that comes together in under an hour and gets rave reviews
My nieces request this at every summer birthday and I still remember their faces the first time I brought out the bright cherry top Everyone goes back for seconds
Ingredients
- Crushed graham crackers or vanilla wafers: These form the buttery sweet base Use fresh crumbs made from whole cookies for the best texture rather than pre ground crumbs
- Finely chopped toasted pecans: These give the crust and topping extra crunch and a nutty warmth Toasting deepens the flavor and helps them stay crisp
- Unsalted butter, melted: This binds the crust together and adds richness Use real butter for a tender bite
- Granulated sugar: A little sugar in the crust helps meld the crumbs and boosts flavor Make sure it is fully dissolved in the crust mix
- Cream cheese, softened: This is key for the creamy signature cheesecake layer Use full fat cream cheese at room temperature for smooth results
- Powdered sugar: Sweetens the cheesecake layer and dissolves easily for a silky texture
- Pure vanilla extract: Rounds out the richness in the cream cheese Use a good quality vanilla for best flavor
- Lemon juice: Freshly squeezed brings balance and a subtle brightness to the cheesecake Do not skip this if possible
- Whipped topping: Adds air and lightness to the cheesecake and topping layers Use thawed whipped topping for easy folding
- Cherry pie filling: This brings color tang and sweetness to the top You can use homemade for more cherry flavor or a good quality canned version
- Almond extract (optional): A splash in the cherry layer enhances the natural cherry flavor Use sparingly
- Fresh cherries and extra pecans (optional) for garnish: These add a pretty finish and a pop of color
Instructions
- Make the Crust:
- In a medium bowl thoroughly combine the crushed graham crackers toasted pecans melted butter and granulated sugar It should look like damp sand Press this firmly and evenly into the bottom of a 9 by 13 inch baking dish You can use the back of a metal measuring cup for a smooth finish For a no bake crust chill it in the fridge until set for about thirty minutes Or bake it at three hundred fifty degrees Fahrenheit for ten minutes if you want a sturdier base Allow to cool completely before stacking the next layer
- Mix the Cheesecake Layer:
- In a large mixing bowl beat the softened cream cheese until it becomes soft and totally smooth Be patient and scrape down the sides to avoid lumps Add the powdered sugar vanilla extract and lemon juice Keep mixing until it is light and fluffy Carefully fold in the whipped topping with a spatula in gentle motions to keep the mixture airy Spread this evenly over your cooled crust making sure to reach the edges
- Add the Cherry Layer:
- Gently spoon the cherry pie filling over the cheesecake layer spreading it out with care so the layers stay distinct If you would like a more pronounced cherry flavor stir a tiny bit of almond extract into the filling before spreading Be gentle when smoothing the topping
- Finish with Topping:
- Dollop the remaining whipped topping across the cherry layer and spread softly with an offset spatula for an even cloudlike top Sprinkle with the toasted pecans and garnish with fresh cherries if you want an extra elegant finish Keep chilled until ready to serve for the best slices
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My favorite part is the first forkful when all the layers come together with that addictive crunch from toasted pecans It always reminds me of my grandmother who loved cherries and would sneak a few extra on her slice
Storage Tips
Store leftovers tightly covered in the refrigerator for up to four days If making ahead do not add fresh cherry garnish until just before serving The crust may soften slightly over several days but will still taste great
Ingredient Substitutions
Out of pecans Try walnuts or omit nuts altogether and increase the cookie crumbs For the crust you can swap graham crackers for vanilla or shortbread cookies If avoiding dairy use dairy free cream cheese and coconut whipped topping
Serving Suggestions
Serve in squares or scoop into clear cups for instant parfaits This dessert works year round but especially shines during cherry season For extra flair drizzle a little bittersweet chocolate over the top before serving
Cultural and Historical Context
Lush desserts have roots in retro American potluck and church supper tables often called layered desserts The combo of pantry staples creamy layers and fruit topping was designed for crowd pleasing ease over generations
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This dessert is always a crowd pleaser and surprisingly simple to make Prepare it ahead and enjoy effortless entertaining with every creamy slice
Frequently Asked Questions
- → Can I substitute other nuts for pecans?
Yes, walnuts or almonds can be used for the crust or topping, but pecans provide the best buttery crunch.
- → Is it possible to prepare this dessert ahead?
Absolutely. Prepare and assemble the dessert, then chill it in the refrigerator for up to 24 hours before serving.
- → Can I use homemade cherry filling?
Homemade cherry filling works beautifully and allows you to control the sweetness and texture to your taste.
- → Is there a no-bake option for the crust?
Yes, the crust can be set in the refrigerator without baking for a softer, no-bake version.
- → What is the best way to serve this dessert?
Chill thoroughly before slicing. Garnish with additional toasted pecans and fresh cherries just before serving.