Cherry Pecan Cheesecake Lush with Toasted Pecans & Cherry Filling (Print version)

A chilled layered dessert with a pecan graham crust, fluffy cheesecake filling, cherry pie filling, whipped topping, and toasted pecans.

# Ingredients:

For the pecan crust

01 - 1 1/2 cups (150 g) graham cracker crumbs or vanilla wafer crumbs
02 - 3/4 cup (85 g) chopped pecans, toasted and cooled
03 - 1/2 cup (113 g) unsalted butter, melted
04 - 2 tablespoons granulated sugar
05 - 1/4 teaspoon fine salt

For the cheesecake layer

06 - 8 oz (225 g) full-fat cream cheese, softened
07 - 3/4 cup (90 g) powdered sugar
08 - 1 teaspoon pure vanilla extract
09 - 1 tablespoon fresh lemon juice
10 - 1 1/2 cups (180 g) thawed whipped topping

For the cherry layer and topping

11 - 1 can (21 oz or 595 g) cherry pie filling
12 - 1/4 teaspoon almond extract, optional
13 - 2 cups (240 g) thawed whipped topping
14 - 1/4 cup (30 g) chopped toasted pecans
15 - Fresh cherries for garnish, optional

# Instructions:

01 - Place the chopped pecans in a dry skillet over medium heat. Stir for 3-5 minutes until fragrant and lightly deepened in color, then transfer to a plate to cool.
02 - Mix graham crumbs, 3/4 cup toasted pecans, melted butter, granulated sugar, and salt until the crumbs are evenly moistened. Press firmly into the bottom of a 9x13-inch (23x33 cm) dish.
03 - Chill the crust for 30 minutes for a softer no-bake base, or bake at 350°F (175°C) for 10 minutes for a firmer crust. Cool completely before adding the filling.
04 - Beat the softened cream cheese until smooth. Add powdered sugar, vanilla, and lemon juice, then beat until creamy. Fold in 1 1/2 cups whipped topping until no streaks remain.
05 - Spread the cheesecake filling evenly over the cooled crust. Stir almond extract into the cherry pie filling if using, then spoon the cherries gently over the cheesecake layer.
06 - Spread 2 cups whipped topping over the cherry layer. Sprinkle with 1/4 cup toasted pecans and garnish with fresh cherries if desired. Cover and refrigerate for at least 4 hours before slicing.

# Good to know:

01 - Chill at least 4 hours before slicing, or overnight for the cleanest layers.
02 - Use full-fat cream cheese for the smoothest filling.
03 - Baking the crust is optional but gives firmer squares.

Back