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
  1. Preheat oven to 400°F (205°C).
  2. 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.
  3. Meanwhile, combine whipped topping and milk in a medium bowl. Beat until fluffy; set aside.
  4. 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.