Ingredients

Pecan Crust

• 1½ cups crushed graham crackers or vanilla wafers
• ¾ cup finely chopped pecans, lightly toasted
• ½ cup unsalted butter, melted
• 2 tablespoons granulated sugar

Cheesecake Layer

• 8 ounces cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 tablespoon lemon juice
• 1½ cups whipped topping

Cherry Layer

• 21 ounces cherry pie filling
• ½ teaspoon almond extract (optional)

Topping Layer

• 2 cups whipped topping
• ¼ cup chopped toasted pecans
• Fresh cherries for garnish (optional)

Instructions

1. Prepare the Crust
   In a medium bowl, combine crushed graham crackers, toasted pecans, melted butter, and sugar until the mixture resembles wet sand. Press firmly into the bottom of a 9×13-inch baking dish.
   • For no-bake: Refrigerate for 20–30 minutes until set.
   • For baked crust: Bake at 350°F (175°C) for 10 minutes, then cool completely.
2. Make the Cheesecake Layer
   Beat the softened cream cheese until smooth. Add powdered sugar, vanilla extract, and lemon juice, mixing until light and fluffy. Gently fold in 1½ cups whipped topping. Spread evenly over the cooled crust.
3. Add the Cherry Layer
   Spoon cherry pie filling evenly over the cheesecake layer. Stir almond extract into the filling beforehand if using.
4. Finish with Topping
   Spread the remaining whipped topping evenly over the cherry layer. Smooth with a spatula.
5. Garnish & Chill
   Sprinkle with chopped pecans and garnish with fresh cherries if desired. Cover and refrigerate for at least 4 hours, preferably overnight, before serving.