From the kitchen of Janet Cuddigan
If you love cheesecake (and who doesn’t) but don't like the effort it takes to make a traditional cheesecake, this just may be what your taste buds are craving. This very cherry dessert is easy to make and even easier to eat.
- 1 ½ cups all-purpose flour
- 2 tablespoons white sugar
- ½ teaspoon salt
- ¾ cup butter, softened
- 1 cup chopped pecans
- 2 cups confectioners' sugar
- 1 (8 ounce) package cream cheese, softened
- 1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed
- 1 teaspoon vanilla bean paste
- 2 (21 ounce) cans cherry pie filling
Preheat the oven to 350 degrees F (175 degrees C). Whisk flour, sugar, and salt together in a medium bowl. Cut in butter with a pastry blender, a fork, or your fingers until crumbly; stir in pecans. Press crust mixture evenly into an ungreased 9x13-inch baking pan. Bake crust in the preheated oven until golden, about 20 minutes. Let cool. Meanwhile, beat confectioner's sugar and cream cheese together in a large bowl until combined. Fold in thawed whipped topping; stir in vanilla bean paste. Spread cream cheese filling over cooled crust; top with cherry pie filling. Refrigerate until ready to serve.