Cherry Pecan Cheesecake Lush (Print Version)

A creamy layered dessert with cherries, toasted pecans, and a buttery graham cracker crumb base.

# Ingredients:

→ Pecan 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

→ Cherry Layer

10 - 21 ounces cherry pie filling
11 - 1/2 teaspoon almond extract (optional)

→ Topping Layer

12 - 2 cups whipped topping
13 - 1/4 cup chopped toasted pecans
14 - 4 fresh cherries, for garnish (optional)

# Steps:

01 - In a medium bowl, combine crushed graham crackers or vanilla wafers, chopped toasted pecans, melted unsalted butter, and granulated sugar. Stir until the mixture resembles wet sand.
02 - Firmly press the crust mixture into the bottom of a 9×13-inch baking dish using the back of a spoon or a flat measuring cup.
03 - For a no-bake crust, refrigerate for 20–30 minutes until firm. For a crispier texture, bake at 350°F for 10 minutes, then allow to cool completely.
04 - In a large bowl, use an electric mixer to beat softened cream cheese until completely smooth. Add powdered sugar, vanilla extract, and lemon juice, mixing until light and fluffy. Gently fold in the whipped topping until fully incorporated.
05 - Evenly distribute the cheesecake mixture over the cooled crust, smoothing the surface with a spatula.
06 - If desired, blend almond extract into the cherry pie filling. Carefully spoon cherry pie filling over the cheesecake layer, spreading it evenly without disturbing the underlying layer.
07 - Spread the remaining whipped topping evenly over the cherry layer with an offset spatula for an elegant finish.
08 - Sprinkle chopped toasted pecans over the top. Garnish with fresh cherries or a drizzle of cherry syrup if desired.
09 - Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for optimal texture.
10 - Once fully chilled, cut into squares using a sharp knife. For clean edges, dip the knife in hot water and wipe dry between slices. Serve cold, straight from the refrigerator for best flavor and texture.

# Notes:

01 - For clean slices, use a heated knife and clean it between each cut. Allow the dessert to chill thoroughly for the best set and flavor integration.

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