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Cherry Cheesecake with Pecan Crust recipe

The classic pie combination of cherriesand cream cheese gets a crunchy, sweet boost from a pecan crust.

Recipe: Cherry Cheesecakewith Pecan Crust

2 cups all-purpose flour
1 cup butter or margarine, melted
1 cup finely chopped pecans
1/2 cup firmly packed brown sugar
2 (1.3-ounce) packets powdered whipped topping
1 cup milk
2 (8-ounce) packages cream cheese, softened
1 cup sifted powdered sugar
1 teaspoon vanilla extract
2 (21-ounce) cans cherry pie filling

  • Preheat oven to 400°F (205°C).
  • In a medium bowl, combine flour, butter,pecans and brown sugar; stir well. Press into a 13 x 9 x 2-inchbaking pan. Bake for 15 minutes, or until set. Cool on a wirerack.
  • Meanwhile, combine whipped topping andmilk in a medium bowl. Beat until fluffy; set aside.
  • Beat cream cheese, powdered sugar andvanilla in a large bowl. Fold in whipped topping and spread overcooled crust. Leave edges slightly higher than center. Fill withcherry pie filling and refrigerate for 3 hours before serving.

    Makes 24 servings.

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