Paula Deen Holiday Cherry Cheesecake

Paula Deen holiday cherry cheesecake is an easy dessert made with cream cheese, cherry pie filling and a buttery walnut coconut crust, ready in 40 minutes plus an overnight chill. It's an easy make-ahead dessert for the holiday table, potluck or church supper, and it feeds a crowd of 20.

Chill the cheesecake overnight before you cut it, because the filling needs those hours to set firm. Slice it warm and the cherries and cream cheese will run together into a sloppy mess.

Paula saves half a cup of the crust mixture and scatters it over the cherries. So one batch of crumbs gives you both the base and a crunchy walnut and coconut topping. Baking the crust for 10 minutes first keeps the bottom from going soggy under the creamy filling.

Paula Deen Holiday Cherry Cheesecake

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

20

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

280

kcal

A crisp, crumbly walnut crust holds a smooth cream cheese layer, topped with glossy cherries and a toasted coconut crunch. Once chilled overnight, it slices into neat, creamy squares.

Ingredients

• 1 cup chopped walnuts
  

• 1 1/4 cup Flour
  

• 1/2 cup brown sugar
  

• 1/2 cup shortening
  

• 1/2 cup sweetened coconut flakes
  

• 2 (8 oz) packages softened cream cheese
  

• 2/3 cup sugar
  

• 2 eggs
  

• 2 teaspoon vanilla extract
  

• 2 (21 oz) cans cherry pie filling
  

Directions

• Preheat the oven: Preheat your oven to 350°F. Then get out your baking dish, since the crust goes in as soon as it's mixed.
• Mix the crust: Combine 1 1/4 cups flour and 1/2 cup brown sugar in a bowl. Then cut in 1/2 cup shortening until fine crumbs form.
• Add nuts and coconut: Stir in 1/2 cup of the walnuts and half of the 1/2 cup coconut flakes, mixing well. Then scoop out 1/2 cup of the crumbs and set it aside with the remaining nuts and coconut for the topping.
• Bake the crust: Press the rest of the crust mixture into the pan. Bake it for 10 minutes, or until light golden brown.
• Make the filling: Beat together 2 packages softened cream cheese, 2/3 cup sugar, 2 eggs and 2 teaspoons vanilla extract until smooth. Pour it over the baked crust and smooth the top.
• Bake the cheesecake layer: Bake the cream cheese layer for 15 minutes. It should look set around the edges before the cherries go on.
• Add the cherries: Pour 2 cans cherry pie filling over the cheesecake and smooth it out evenly. Then sprinkle the reserved crumb, walnut and coconut mixture over the cherries.
• Bake and chill: Bake for 15 minutes more, then let it cool. Refrigerate it overnight, then cut and enjoy.

Tools for this recipe

• Pyrex 9x13 glass baking dish, KitchenAid 5-speed hand mixer, Pyrex 3-piece glass mixing bowl set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this cherry cheesecake ahead of time?

You have to, since the recipe calls for an overnight chill before cutting. Make it the day before the party and it's ready to slice when guests arrive.

Can I use a different pie filling?

Blueberry or strawberry pie filling works in the same amounts, since the cream cheese layer goes with any fruit. The cherry just gives it that red and green holiday look.

Can I use butter instead of shortening in the crust?

Cold butter will work, cut in the same way until fine crumbs form. The recipe is written with shortening, so the crust will taste a little richer and brown slightly faster.

What pan should I use for this recipe?

The recipe says pie pan, but it makes 20 servings and two cans of pie filling, so a 9x13 baking dish is what the photo shows. In a larger dish the crust spreads thinner, so keep an eye on the 10-minute bake.

How do I cut clean squares?

Chill it fully overnight, then cut with a sharp knife wiped clean between slices. A cold cheesecake slices neatly, while a warm one will smear the cherries.