Cherry Pecan Cheesecake Lush
A layered dessert with a buttery pecan graham crust, creamy cheesecake filling, cherry pie topping, and whipped topping.
Equipment
- 9 x 13 inch baking dish
- Electric mixer
- Mixing bowls
- Offset spatula
Ingredients
Main Ingredients
- 1 ¾ cup graham cracker crumbs
- ¾ cup pecans finely chopped and toasted
- ½ cup unsalted butter melted
- 2 tbsp granulated sugar
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 1 tsp pure vanilla extract
- 1 tbsp lemon juice
- 3 ½ cup whipped topping divided, 1 1/2 cups for filling
- 1 can (21 oz) cherry pie filling
- ½ tsp almond extract optional
- ¼ cup chopped toasted pecans for garnish
Instructions
Cooking
- Crust. Mix the crumbs, pecans, butter, and sugar until like wet sand.
- Press. Press firmly into a 9 x 13 inch dish.
- Set. Chill 20 to 30 minutes, or bake at 350 degrees F for 10 minutes and cool completely.
- Beat. Beat the cream cheese with the powdered sugar, vanilla, and lemon juice until fluffy.
- Fold. Fold in 1 1/2 cups whipped topping and spread over the crust.
- Cherries. Stir the almond extract into the pie filling and spoon it over the filling layer.
- Top. Spread the remaining whipped topping over the cherries and add the pecans.
- Chill. Refrigerate at least 4 hours before cutting.
Notes
Substitutions: Use vanilla wafers for the crust, walnuts for pecans, or blueberry pie filling.
Tips: Cool the crust fully and soften the cream cheese so the filling is smooth.
Storage: Refrigerate covered for 3 to 4 days and do not leave it out more than 2 hours.