- 1
Ingredients
- Topping:
- 1 c. walnut pieces, divided
- 1 1/4 c. flour
- 1/2 c. firmly packed brown sugar
- 1/2 c. butter flavor Crisco
- 1/2 c. flake coconut
- FILLING;
- 2 pkgs (8 oz each) cream cheese
- 2/3 c. sugar
- 2 eggs
- 2 tsp vanilla
- 1 can ( 21 oz.) cherry pie filling
- reserved 1/2 c. chopped nuts
- reserved 1/2 c. crumb mixture
Preparation
Step 1
reserved 1/2 c. chopped nuts
reserved 1/2 c. crumb mixture
Heat oven to 350°F. Grease 13x9x2 inch pan with Crisco. Set aside. Chop 1/2 cup nuts coarsely for topping. Set aside. Chop remaining 1/2 cup finely.
For crust, combine flour and brown sugar. Cut in Crisco until fine crumbs form. Add 1/2 cup finely chopped nuts and coconut. Mix well. Remove 1/2 cup crumbs for topping. Set aside. Press remaining crumbs in bottom of pan. Bake at 350°F. for 12 to 15 minutes, until edges are lightly browned.
For filling, beat cream cheese, granulated sugar, eggs and vanilla in small bowl at medium speed of electric mixer until smooth. Spread over hot baked crust. Return to oven. Bake 15 minutes longer.
For topping, pour cherry pie filling over cheesecake. Sprinkle reserved crumb mixture and nuts. Return to oven. Bake 10 minutes longer.
Let cool in refrigerator for 3 to 4 hours before cutting into bars.