Of course! Here is the complete recipe for Cherry Pecan Cheesecake Lush, formatted for easy reading and saving.
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Cherry Pecan Cheesecake Lush
A delicious no-bake dessert with layers of crunchy pecan crust, creamy cheesecake filling, whipped topping, and cherry pie filling.
Prep Time: 30 minutes | Chill Time: 4+ hours | Total Time: 4 hours 30 minutes
Servings: 12
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Ingredients
For the Crust:
· 1½ cups crushed graham crackers or vanilla wafers
· ¾ cup finely chopped toasted pecans
· ½ cup (1 stick) unsalted butter, melted
· 2 tablespoons granulated sugar
For the Cheesecake Layer:
· 16 oz (2 blocks) full-fat cream cheese, softened to room temperature
· 1 cup powdered sugar
· 1 teaspoon vanilla extract
· 1 cup heavy whipping cream, cold
For the Toppings:
· 1 (21 oz) can cherry pie filling
· ½ cup chopped toasted pecans (for garnish)
· Additional whipped cream (optional)
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Instructions
1. Make the Crust:
· In a medium bowl, combine the crushed graham crackers, chopped pecans, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened.
· Press the mixture firmly and evenly into the bottom of a 9×13-inch baking dish. Use the bottom of a glass or measuring cup to pack it down well.
· Place in the refrigerator to set while you prepare the next layer.
2. Make the Cheesecake Layer:
· In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
· Add the powdered sugar and vanilla extract. Beat again until fully combined and smooth. Scrape down the sides of the bowl as needed.
· In a separate, clean, cold bowl, whip the heavy whipping cream on medium-high speed until stiff peaks form.
· Gently fold about 1/3 of the whipped cream into the cream cheese mixture to lighten it. Then, carefully fold in the remaining whipped cream until no white streaks remain and the mixture is fluffy and uniform.
3. Assemble:
· Remove the crust from the refrigerator. Spread the cheesecake filling evenly over the chilled crust.
· Carefully spread the cherry pie filling over the cheesecake layer.
· Sprinkle the top with the remaining ½ cup of chopped toasted pecans.
4. Chill:
· Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the dessert to fully set.
5. Serve:
· Slice into squares and serve cold. Top with extra whipped cream if desired.
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Tips & Notes:
· Toasting Pecans: Toasting the pecans is highly recommended for the best flavor. Spread them on a baking sheet and toast in a 350°F (175°C) oven for 5-8 minutes, watching closely to avoid burning.
· Ensure Cream Cheese is Soft: Let the cream cheese sit out for 1-2 hours before starting. This is crucial for a smooth, lump-free filling.
· Chill Your Bowl & Cream: For the whipped cream layer, use a metal or glass bowl that has been chilled in the freezer for 10-15 minutes. This helps the cream whip up faster and become more stable.
· Make-Ahead: This dessert is perfect for making a day ahead. The flavors meld and the layers set up beautifully overnight.
· Variations: Feel free to use blueberry, apple, or strawberry pie filling instead of cherry.
Enjoy!