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Is it necessary to bake the cheesecake after it is assembled?
Not at all! After you’ve stacked everything (apart from the crust), there’s no need to bake it; just let it cool in the fridge for at least an hour before cutting.
For how many more hours can I keep the cheesecake luscious in the fridge?
With the right storage solution, it may be refrigerated for up to three or four days. Even if the cookies soften a little with time, the flavor will remain same!
Is it possible to use pie filling of a different flavor?
Sure thing! You can use any 21-ounce can of pie filling—cherry, blueberry, strawberry, or apple—and it will work just as well. Stay away from peach and other chunkier fillings.
Which pan size is best?
To achieve the desired thickness and stacking of ingredients, a baking pan measuring 9×13 inches is ideal. It would work with any casserole dish that is between 8×12 and 9×13 inches in size.
Cherry pie filling, measuring 1 and 1/3 cups, is required.
100 milliliters of powdered sugar
1 and a third cups of pecans, chopped
73 cookies, or 3 and 1/3 cups, of crumbs from vanilla wafer cookies
2 containers (8 ounces each) of cool whip, equal to 4 cups 1 cup of melted butter, 2 sticks of butter, 2 cups of milk, and softened cream cheese
Two pieces, each 3.4 ounces pudding mix, vanilla, instant
Instructions:
Set oven temperature to 350°F. Spread butter into a baking dish that measures 9×13 inches.
Get three and a third cups of finely crushed vanilla wafers. Coat the crushed vanilla wafers with melted butter by adding them to a basin.
Distribute the buttered vanilla wafer crumb mixture equally on the base of the baking dish that has been prepared. Roast in the oven for fifteen minutes. Let it cool entirely.
Prepare the cheesecake layer while the crust cools. Combine the powdered sugar and cream cheese in a large bowl and mix until smooth. Toss in 2 cups of cool whip and mix until combined. Keep aside.
Whisk the milk and vanilla pudding mixes together in a separate dish for 2 minutes, or until the mixture thickens. After the mixture has thickened, which should take about 5 minutes, fold in the other 2 cups of cool whip.
As soon as the vanilla wafer crust has cooled, spread it evenly with the cream cheese mixture. The cherry pie filling should be distributed evenly over the top.
After layering the cherry pie filling, carefully pour the vanilla pudding mixture over top.
Pour the remaining 1 and 1/3 cups of cool whip on top, then equally distribute the pecans.
Let it chill in the fridge for a minimum of two hours before cutting and serving. Have fun!
Important Note: To avoid lumps and achieve a smooth mix, let the cream cheese to reach room temperature before beating.
Make sure the cream cheese filling is light and fluffy by beating it with an electric mixer. A creamier texture may be achieved by adding additional air in this way.
You may easily replace the vanilla wafer cookies with graham crackers if you happen to have them on hand. Feel free to modify the quantity according to the size of your baking dish.
If you want a pie without cherries, you may substitute blueberry, apple, or strawberry filling. It should be a 21 oz can, however.
Thaw the cool whip well and remove any excess moisture before incorporating it into the fillings for optimal results.
To avoid excessive mixing, be careful while spreading the layers. Rinse the spatula in between each layer.
Put the cheesecake in the fridge for at least one night to let the flavors combine. Also, the pecan topping will lose a little of its hardness.
If you’d like, you may top the slices with whipped cream or fresh cherries.
Refrigerate any leftovers securely covered for up to five days. The vanilla wafers might become softer as time goes by.
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