Ingredients (and Why They Matter)
Pecan Crust
- 1 1/2 cups crushed graham crackers or vanilla wafers
- 3/4 cup finely chopped pecans, lightly toasted
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
Graham crackers or vanilla wafers crushed fine create the classic lush crust base that holds up under creamy layers. Toasted pecans add nutty depth and crunch, similar to pecan pie bars and nutty cheesecake crusts. Melted butter binds everything into a firm, sliceable crust, and sugar balances the pecans’ savoriness.
Cheesecake Layer
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon juice
- 1 1/2 cups whipped topping
Softened cream cheese beaten smooth forms the rich, tangy base that defines cheesecake lush desserts. Powdered sugar sweetens without graininess, vanilla adds classic flavor, and lemon juice brightens the mix. Whipped topping folded in lightens the texture into a mousse-like spread.
Cherry Layer
- 21 ounces cherry pie filling
- 1/2 teaspoon almond extract, optional
Cherry pie filling provides glossy, juicy fruit that contrasts the creamy layers, a staple in fruit-topped lush recipes. Almond extract enhances the cherry flavor without overpowering, a common pairing in cherry desserts.
Topping Layer
- 2 cups whipped topping
- 1/4 cup chopped toasted pecans
- 3 fresh cherries, for garnish, optional
Whipped topping creates a snowy finish that seals in the cherry layer and makes clean slicing possible. Toasted pecans on top echo the crust for cohesion, and fresh cherries add a pop of color.
Step-by-Step Instructions
In a medium bowl, mix the crushed graham crackers or vanilla wafers, finely chopped toasted pecans, melted butter, and granulated sugar until the mixture resembles wet sand and holds together when squeezed. Press this firmly and evenly into the bottom of a 9×13-inch baking dish using the back of a spoon or flat measuring cup, making sure to reach the corners for uniform thickness.
For a no-bake crust, refrigerate the dish for 20–30 minutes until firm; for a sturdier base, bake at 350°F for 10 minutes until lightly golden, then cool completely on a wire rack. The baked option sets the butter and pecans for better structure under the creamy layers.
Beat the softened cream cheese in a large bowl with an electric mixer on medium speed until creamy and completely smooth, about 1–2 minutes, scraping down the sides to eliminate lumps. Blend in the powdered sugar, vanilla extract, and lemon juice until light and fluffy, then gently fold in the whipped topping with a rubber spatula until no streaks remain and the mixture is airy.
Spread the cheesecake mixture evenly over the prepared and cooled crust, smoothing the top with an offset spatula or back of a spoon for a neat layer. Spoon the cherry pie filling evenly over the cheesecake, stirring in almond extract first if using, and spread gently without mixing into the cheesecake below.
Spread the remaining 2 cups of whipped topping evenly across the cherry layer, using an offset spatula to create a smooth, flat surface that covers everything edge to edge. Sprinkle the chopped toasted pecans over the top, and garnish with fresh cherries if desired for a polished look.
Cover the dish tightly with plastic wrap, pressing it lightly against the surface to prevent a skin from forming, and refrigerate for at least 4 hours, preferably overnight. The long chill allows layers to set, flavors to meld, and pecans to soften slightly into the whipped topping.