Cherry Cheesecake
Introduction
There’s something delightfully nostalgic about cherry cheesecake—the bright red cherries, the creamy layers, and the buttery, nutty crust. This dessert feels like a celebration in every bite, yet it’s surprisingly simple to make at home. Perfect for family gatherings, potlucks, or a special weekend treat, this layered cheesecake combines crunchy pecans, velvety cream cheese, and the sweet, tangy flavor of cherry pie filling. Whether you slice it into squares for sharing or serve it in individual bowls, it’s a dessert that’s as beautiful as it is delicious.
Ingredients
For the Crust:
- 1 cup vanilla wafer crumbs (100 g / 3.5 oz)
- 1 cup finely chopped pecans (120 g / 4 oz)
- 1 stick unsalted butter, melted (½ cup / 115 g / 4 oz)
For the Cream Cheese Layer:
- 8 oz cream cheese, softened (225 g)
- 1 cup powdered sugar (120 g / 4.2 oz)
- 1 ½ cups whipped topping (360 ml / 12 oz)
For the Cheesecake Pudding Layer:
- 2 small boxes cheesecake-flavored instant pudding mix (about 6 oz / 170 g total)
- 3 cups milk (720 ml / 24 fl oz)
- 1 cup whipped topping (240 ml / 8 oz)
For the Topping:
- 1 can cherry pie filling (21 oz / 595 g)
- Remaining whipped topping (to decorate, ~240 ml / 8 oz)
- ½ cup chopped pecans (60 g / 2 oz)
Directions
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