Cherry Pecan Cheesecake Lush

Ingredients

For the Crust

• 1 ½ cups graham cracker crumbs
• ½ cup finely chopped pecans
• ½ cup melted butter

For the Cheesecake Layer

• 2 packages (8 oz each) cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 container (8 oz) whipped topping, thawed

For the Cherry Layer

• 2 cans (21 oz each) cherry pie filling

For the Topping

• ½ cup chopped pecans
• Extra whipped topping for garnish (optional)
• Fresh cherries for decoration (optional)

Instructions

1. Prepare the Crust
   In a medium bowl, combine the graham cracker crumbs, chopped pecans, and melted butter. Mix until the crumbs are fully coated. Press the mixture firmly into the bottom of a 9×13-inch baking dish. Refrigerate for 15 minutes to set.
2. Make the Cheesecake Layer
   In a large bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, then mix well. Fold in the whipped topping gently until fully combined.
3. Assemble the Dessert
   Spread half of the cheesecake mixture over the chilled crust. Spoon half of the cherry pie filling evenly over the cheesecake layer. Repeat with the remaining cheesecake mixture and top with the remaining cherry pie filling.
4. Add the Topping
   Sprinkle chopped pecans over the top. Add extra whipped topping and fresh cherries if desired.
5. Chill
   Cover and refrigerate for at least 4 hours, or overnight for best results.
6. Serve
   Slice into squares and serve chilled.

Tips

• Toast the pecans lightly for extra flavor.
• Keep refrigerated until ready to serve.
• This dessert tastes even better the next day.