Cherry Pecan Cheesecake Lush (Print Version)
# Ingredients:
→ Crust
01 -
1 1/2 cups crushed graham crackers or vanilla wafers
02 -
3/4 cup finely chopped pecans, lightly toasted
03 -
1/2 cup unsalted butter, melted
04 -
2 tablespoons granulated sugar
→ Cheesecake Layer
05 -
8 ounces cream cheese, softened
06 -
1/2 cup powdered sugar
07 -
1 teaspoon pure vanilla extract
08 -
1 tablespoon lemon juice
09 -
1 1/2 cups whipped topping
→ Toppings
10 -
1 can (21 ounces) cherry pie filling
11 -
1/2 teaspoon almond extract, optional
12 -
2 cups whipped topping
13 -
1/4 cup chopped toasted pecans
14 -
3-4 fresh cherries, optional
# Instructions:
01 -
In a medium bowl, combine crushed graham crackers or vanilla wafers, finely chopped toasted pecans, melted butter, and granulated sugar. Press mixture firmly into the bottom of a 9x13-inch baking dish. Chill for 20 to 30 minutes or bake at 350°F (177°C) for 10 minutes, then allow to cool completely.
02 -
Beat softened cream cheese until smooth. Add powdered sugar, pure vanilla extract, and lemon juice, mixing well. Gently fold in 1 1/2 cups whipped topping until fully incorporated. Spread evenly over the prepared crust.
03 -
Spoon cherry pie filling evenly over the cheesecake layer. Spread to cover the surface.
04 -
Spread the remaining 2 cups of whipped topping evenly over the cherry layer. Sprinkle with chopped toasted pecans and fresh cherries, if desired.
05 -
Refrigerate the assembled dessert for at least 4 hours or overnight to set properly before serving.
# Notes:
01 -
Toasting pecans enhances flavor and adds crunch.
02 -
Use room-temperature cream cheese for a smooth and creamy filling.
03 -
Chilling the dessert for at least 4 hours ensures proper setting.
04 -
Cherry pie filling may be substituted with other berry fillings for variation.