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1/2 cup finely chopped walnuts 1 1/4 cup flour 12 brown sugar, packed 1/2 cup butter 1/2 cup coconut flakes
2 (8 oz each) pkg cream cheese 2/3 cup sugar 2 eggs 2 tsp vanilla
I can (21 oz) cherry pie filling
1/2 cup chopped walnuts
Mix together dry ingredients for the bottom layer, cutting in butter until mixture resembles coarse meal.
Reserve 1/2 cup of the mixture for the topping, and press the rest into the bottom of a prepared 9x13 pan.
Bake at 350F for 15 minutes.
While it is cooking prepare the cheesecake layer. Cream together cream cheese, sugar, eggs and vanilla in a small bowl. Spread over the bottom layer while it is still hot, and return to the oven at 350F for 15 additional minutes.
Remove from oven and carefully spread the cherry pie filling over the cheesecake layer (which will still be soft).
Combine chopped walnuts and the 1/2 cup reserved base crumbles. Sprinkle over top of the cherry pie filling.
Return to the 350F oven for another 15-20 minutes. Allow to cool, then place in the refrigerator for a few hours until set and ready to serve.