Cherry Pecan Cheesecake is my kind of “impressive without trying too hard” dessert. The real star here is the cherries. Instead of getting lost under heavy layers, the cherry topping sits right on top where it belongs, bringing bright flavor and color to every slice. Paired with a light, creamy cheesecake layer and a crunchy pecan crust, it feels indulgent but still fits into a cleaner, portion-aware way of eating.
I like this recipe for busy get-togethers because you don’t need a water bath, springform pan, or long baking time. Most of the work is in simple stirring and layering, and the canned cherry pie filling keeps it budget-friendly and consistent year-round. The pecans and graham crackers add texture and healthy fats, so the dessert feels satisfying even in small portions.
If you’re trying to cut back on super-sweet desserts but still want something crowd-pleasing, this Cherry Pecan Cheesecake hits that middle ground. You can easily lighten it up with reduced-fat cream cheese, less sugar, or a lighter whipped topping, and because the cherries are so bold, no one misses what you trimmed out. It’s a good option when you want something special that doesn’t blow the budget or your calorie goals.
A Favorite to Share: Making Cherry Pecan Cheesecake
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Things to Grab
- 1½ cups crushed graham crackers or vanilla wafers
- ¾ cup finely chopped toasted pecans
- ½ cup (1 stick) unsalted butter, melted
- 2 tablespoons granulated sugar
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon juice
- 1½ cups whipped topping
- 1 can (21 oz) cherry pie filling
- ½ teaspoon almond extract (optional)
- 2 cups whipped topping
- ¼ cup chopped toasted pecans
- 3–4 fresh cherries (optional garnish)
Start Here
- Prep your pan and ingredients. Lightly grease or line a 9×13-inch pan. Make sure the cream cheese is fully softened to room temperature so it blends smoothly and doesn’t turn lumpy in the filling.
- Build the pecan crust. In a mixing bowl, combine the crushed graham crackers (or vanilla wafers), ¾ cup toasted pecans, melted butter, and granulated sugar. Stir until everything is evenly moistened; the mixture should feel like slightly wet sand and hold together when pressed. Firmly press it into the bottom of the pan in an even layer.
- Chill or bake the crust. For a no-bake version, place the crust in the fridge for 20–30 minutes until firm. For a sturdier, slightly toasted base, bake at 350°F (177°C) for about 10 minutes. The edges should look set and lightly fragrant, not dark. Cool the crust completely before adding the filling so it doesn’t melt the cheesecake layer.
- Mix the cheesecake filling. In a large bowl, beat the softened cream cheese with powdered sugar, vanilla extract, and lemon juice until very smooth and creamy. Stop and scrape down the sides a few times so there are no lumps. Gently fold in 1½ cups whipped topping just until combined and fluffy; don’t overmix or you’ll lose volume.
- Layer the cheesecake mixture. Spread the cream cheese mixture over the cooled crust in an even layer. Take a moment to smooth the top with a spatula so the next layers sit nicely and the dessert slices cleanly.
- Add the cherry topping. In a bowl, stir the cherry pie filling gently to loosen it. If you like a stronger cherry-almond flavor, mix in the almond extract until evenly combined. Spoon the cherry mixture over the cheesecake layer, spreading carefully so you don’t disturb the filling underneath.
- Top with whipped layer. Spread the remaining 2 cups of whipped topping over the cherry layer. Use light pressure and a gentle hand so the cherries stay mostly in place. Aim for a smooth, even finish all the way to the edges.
- Finish with crunch and chill. Sprinkle the top with ¼ cup chopped toasted pecans. Add a few fresh cherries in the center or along the edge if you’re using them. Cover the pan tightly and refrigerate for at least 4 hours, or until the layers are fully set. For the cleanest slices, chill overnight and use a sharp knife wiped clean between cuts.
No-Bake vs Baked Crust
The pecan crust works both as a no-bake base and as a baked, slightly crisp version, and each has its perks. A no-bake crust is faster and keeps the dessert fully oven-free, which is nice in warm weather or when you’re juggling multiple dishes. Just make sure you press it firmly and chill it until it’s solid; if it still crumbles easily, give it extra time in the fridge.
A baked crust gives more structure and deeper flavor. Ten minutes at 350°F (177°C) is enough to lightly toast the nuts and set the butter so the crust slices cleaner and holds up better on a buffet table. If you’ll be transporting the cheesecake or letting it sit out for a while, baking is the safer option. Either way, let the crust cool completely before adding the cheesecake layer, or the heat can soften the filling and cause it to slide.
Easy Flavor Swaps
This Cherry Pecan Cheesecake is flexible, so you can work with what you have or match different occasions. For the crust, swap graham crackers with vanilla wafers, digestive biscuits, or a mix of oats and crackers for a bit more fiber. You can also use walnuts or almonds instead of pecans if that’s what’s in your pantry, keeping the total nut amount the same for proper binding.
If you’re watching calories or added sugar, use reduced-fat cream cheese, cut the powdered sugar down to ⅓ cup, or choose a light or sugar-free whipped topping. For the fruit layer, any pie filling works: blueberry, strawberry, or mixed berry all layer well. To keep the “cherry” theme but make it lighter, use unsweetened frozen cherries cooked briefly with a little maple syrup or honey and thickened with cornstarch. A tiny splash of almond or vanilla extract on top keeps the flavor full even with less sugar.
Recipe Help: Frequently Asked Questions
How can I keep the cheesecake layer from turning lumpy?
Lumps almost always come from cream cheese that’s too cold. Let the cream cheese sit at room temperature for at least 30–45 minutes before mixing. Beat it alone first until completely smooth, then add the powdered sugar, vanilla, and lemon juice. Scrape the bowl several times so no bits stick to the sides. Only fold in the whipped topping after the base is silky; if you see lumps then, they’re hard to fix without overmixing.
Why does my crust fall apart when I slice the cheesecake?
When the crust crumbles, it’s usually because there wasn’t enough butter, it wasn’t pressed firmly enough, or it didn’t chill long enough. Measure the butter accurately and make sure all the crumbs are evenly moistened. Press the mixture very firmly into the pan using the bottom of a measuring cup. If you choose the no-bake route, chill until completely firm, not just cool. Also, use a sharp knife and wipe it between cuts to avoid dragging.
Can I make this dessert ahead of time or freeze leftovers?
This recipe actually improves with some rest time, so it’s a good make-ahead option. You can assemble it up to 24 hours in advance and keep it covered in the fridge. The layers set and the flavors blend. For freezing, chill it first so it’s firm, then wrap the pan well or freeze individual slices in airtight containers. Thaw overnight in the refrigerator. Avoid rapid thawing on the counter, as it can cause the whipped topping and fruit layer to weep.
How can I make this recipe a bit healthier without losing the creamy texture?
You can lighten this cheesecake in a few small but effective ways. Use a mix of reduced-fat and regular cream cheese to keep some richness while cutting saturated fat. Swap part of the graham crackers with finely ground oats for more fiber. Choose a light whipped topping or make your own lightly sweetened whipped cream. You can also use a lower-sugar cherry pie filling or stretch one can with extra unsweetened cherries. Aim to change a few components rather than everything at once so the texture still feels indulgent.
Cherry Pecan Cheesecake
Equipment
- Mixing bowls
- Electric mixer or hand mixer
- 9x13-inch baking pan
- Spatula
Ingredients
Pecan Crust:
- 1 1/2 cups crushed graham crackers or vanilla wafers
- 3/4 cup finely chopped toasted pecans
- 1/2 cup unsalted butter melted (1 stick)
- 2 tablespoons granulated sugar
Cheesecake Layer:
- 8 ounces cream cheese softened
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon juice
- 1 1/2 cups whipped topping folded into filling
Cherry Layer:
- 1 21 ounce can cherry pie filling
- 1/2 teaspoon almond extract optional
Topping & Garnish:
- 2 cups whipped topping for the top layer
- 1/4 cup chopped toasted pecans for garnish
- 3-4 fresh cherries optional garnish
Instructions
- Gather and measure all ingredients. If you prefer a baked crust, preheat the oven to 350°F (177°C).
Prepare the Pecan Crust:
- Combine the crushed graham crackers or wafers, finely chopped toasted pecans, and granulated sugar in a bowl. Stir in the melted butter until the mixture holds together when pressed.
- Press the mixture firmly and evenly into the bottom of a 9x13-inch pan. Either chill the crust for 20–30 minutes to set, or bake it at 350°F (177°C) for 10 minutes; if baked, let it cool completely before proceeding.
Make the Cheesecake Layer:
- Beat the softened cream cheese with the powdered sugar, vanilla extract, and lemon juice until the mixture is smooth and free of lumps.
- Gently fold 1 1/2 cups of whipped topping into the cream-cheese mixture until evenly combined, then spread this filling over the cooled crust in an even layer.
Add the Cherry Layer:
- If using, stir the almond extract into the cherry pie filling for extra flavor. Spoon the cherry filling evenly over the cheesecake layer and smooth gently.
Add the Whipped Topping:
- Spread the remaining 2 cups of whipped topping across the cherry layer, covering it completely and smoothing the surface with a spatula.
Garnish and Chill:
- Sprinkle the top with chopped toasted pecans and arrange fresh cherries if desired. Cover and refrigerate for at least 4 hours (or overnight) to firm up before slicing and serving.
