Cherry Pecan Cheesecake Lush
A delightful dessert with creamy cheesecake layers, crunchy pecans, and sweet cherry topping, perfect for gatherings and special occasions.
Ingredients
For the crust
- 1 cup all-purpose flour
- 1 cup chopped pecans
- 1/2 cup unsalted butter, melted
For the cheesecake layer
- 8 oz cream cheese, softened Ensure it's softened for easier mixing.
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped topping (Cool Whip) Can use fresh whipped cream for a homemade touch.
For the pudding layer
- 2 small boxes instant vanilla pudding mix
- 3 cups cold milk
For the topping
- 1 can cherry pie filling
- to taste extra whipped topping for garnish
- to taste crushed pecans for sprinkle
Instructions
Crust Preparation
- Preheat your oven to 350°F (175°C).
- Mix the flour, chopped pecans, and melted butter until crumbly.
- Press this mixture into a 9x13-inch baking dish.
- Bake for 15 minutes and then let it cool completely.
Cheesecake Layer
- In a separate bowl, beat the cream cheese, powdered sugar, and vanilla until fluffy.
- Fold in the whipped topping, then spread this mixture over the cooled crust.
Pudding Layer
- In another bowl, whisk the pudding mix with cold milk until thickened.
- Pour it over the cheesecake layer.
Topping and Chilling
- Top the cheesecake layer with the cherry pie filling evenly.
- For the best flavor, chill your Cherry Pecan Cheesecake Lush for at least four hours, but overnight is even better.
Serving
- Before serving, garnish with extra whipped topping and crushed pecans.
- Cut into squares and serve cold.
Notes
Store in the refrigerator covered with plastic wrap or foil. It lasts for about 3 to 5 days. It can also be frozen and thawed in the fridge overnight before serving.