Cherry Cheesecake with Pecan Crust
The great combination of cherries and cream cheese gets a crunchy, flavor boost from a 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 13x9x2-inch baking pan. Bake for 15 minutes, or until set. Cool on a wire rack.
- Meanwhile, combine whipped topping and milk in a medium bowl. Beat until fluffy; set aside.
- Beat cream cheese, powdered sugar and vanilla in a large bowl. Fold in whipped topping and spread over cooled crust. Leave edges slightly higher than center. Fill with cherry pie filling and refrigerate for 3 hours before serving.
Makes 24 servings.