Cherry Nut Delight

Cherry Nut Delight

K. Tansey 0

"This has become a family favorite. Is best if served on the day prepared. Serve as is or top with whipped cream or ice cream."

Ingredients {{adjustedServings}} servings 1108 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 1108 kcal
  • 55%
  • Fat:
  • 63.2 g
  • 97%
  • Carbs:
  • 125g
  • 40%
  • Protein:
  • 14.8 g
  • 30%
  • Cholesterol:
  • 169 mg
  • 56%
  • Sodium:
  • 409 mg
  • 16%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
  2. Chop 1/2 cup walnuts coarsely and reserve them for topping. Chop the remaining 1/2 cup nuts fine.
  3. In a medium-size mixing bowl, combine flour, brown sugar, and butter. Blend the mixture well. Add coconut and the finely chopped nuts. Reserve 1/2 cup of this mixture. Press the remaining flour mixture into the prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until the edges are light brown.
  5. In a medium-size mixing bowl, combine sugar and cream cheese. Stir in egg and vanilla. Beat mixture until smooth. Spread this mixture over the hot (just baked) layer.
  6. Return the pan to the oven and bake 10 minutes. When the cake has finished cooking, spread the cherry pie filling over the hot cake and sprinkle the remaining walnuts and crumb mixture over the top.
  7. Return the cake to the oven and bake another 15 minutes. Let cool before serving.
Tips & Tricks
Grand Marnier Soufflé

See how to make an airy and impressive but surprisingly simple dessert.

Tangerine Cherry Cranberry Sauce

See how to make a classic holiday cranberry sauce.

Rate recipe

Your rating


Reviews 18

  1. 19 Ratings


Must refrigerate & serve cold. It's more like cheesecake bars...THE BEST!!!!


I made some changes to this recipe, I used 1 c. walnuts 1 1/4 c. flour 1/2 c. brown sugar 1/2 c. butter flavored crisco (I didn't have butter) 1/2 c. coconut for the filling I used 2 8oz. pkgs cream cheese 2/3 c. sugar 2 eggs 2 tsp. vanilla 1 can of cherry pie filling for the crust I combined flour, brown sugar and cut in the crisco, then added the nuts and coconut, reserving 1/2 c. of this mixture for the top. pressed remaining into a buttered 9x13 pan. and bake for 12 to 15 minutes, then beat the cream cheese, eggs, sugar and vanilla until smooth and spread over the hot crust, bake for another 15 minutes, top with the cherry pie filling and reserved topping and return to oven and bake for another 15 minutes. It's delicious and is enough for a big crowd. everytime I make it I goes fast.


This is definitely a keeper. I doubled the cream cheese mixture so the filling would be thicker. They taste like cheesecake. I might try another topping next time as well, but then again, I might not. I love cherries on cheesecake... so why change?