Instructions
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 9×13-inch baking dish. Chill for 20 to 30 minutes or bake at 350°F (177°C) for 10 minutes, then allow to cool completely.
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.
Spoon cherry pie filling evenly over the cheesecake layer. Spread to cover the surface.
Spread the remaining 2 cups of whipped topping evenly over the cherry layer. Sprinkle with chopped toasted pecans and fresh cherries, if desired.
Refrigerate the assembled dessert for at least 4 hours or overnight to set properly before serving.
Notes
- Toasting pecans enhances flavor and adds crunch.
- Use room-temperature cream cheese for a smooth and creamy filling.
- Chilling the dessert for at least 4 hours ensures proper setting.
- Cherry pie filling may be substituted with other berry fillings for variation.
Tools You’ll Need
- 9×13-inch baking dish
- Mixing bowls
- Electric mixer or hand mixer
- Measuring cups and spoons
- Spatula
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