Cherry Cheesecake with 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 13 x 9 x 2-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.