Cherry Nut Delight

Cherry Nut Delight

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"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."
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servings 1108 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.



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. ...

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 m...

Another KEEPER, I made it in a 7x12 pan and the bottom crust was just fine. I will do as one other person said and use blueberries for topping, just for a change.

Thsi is a real crowd pleaser. We've been making this for 25 years. It is more that 4 servings!

This is a qick, tasty dessert. We liked it best served "as is" with no extra ice cream or whipped cream. Try blueberry pie filling for a change.

This was very tasty. I used pecans instead because I do not care for walnuts too much. Yum yum!

The crust amount needs to be doubled in order to cover the bottom of the pan, and sprinkle on top. I also doubled the cream cheese portion. Very good flavor with the walnuts.

Yummy! I used raspberry pie filling instead and got rave reviews.

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