Cherry Cheesecake Bars

Makes 3 Dozen Bars

Crust

1 cup walnut pieces, divided
1 -1/4 cups all-purpose flour
1/2 cup firmly packed brown sugar
1/2 cup Butter Flavor Crisco all-vegetable shortening or 1/2 Butter
Flavor Crisco stick
1/2 cup flake coconut

Filling

2 packages (8 ounces each) cream cheese, softened
2/3 cup granulated sugar
2 eggs
2 teaspoons vanilla
1 can (21 ounces) cherry pie filling *

Procedu

Heat oven to 350ºF. Spray 13 x 9 x 2-inch pan with Crisco No Stick
Cooking Spray.

Chop 1/2 cup nuts coarsely. Reserve for topping. Finely chop remaining
1/2 cup nuts.

For crust, combine flour and brown sugar in medium bowl. Cut in Butter
Flavor Crisco until fine crumbs form. Add 1/2 cup finely chopped nuts
and coconut. Mix well; reserve 1/2 cup crumbs for topping. Press
remaining crumbs in bottom of pan. Bake at 350ºF for 12 to 15 minutes,
or until edges are lightly browned.

For filling, combine cream cheese, granulated sugar, eggs and vanilla
in the bowl of an electric mixer; beat at medium speed until well
blended. Spread over hot baked crust; return to oven. Bake 15 minutes.

Carefully spread cherry pie filling over cheese layer.

Combine reserved nuts and crumbs. Sprinkle over pie filling. Return to
oven; bake for 15-20 minutes more. Cool in pan on cooling rack.
Refrigerate several hours. Cut into 2 x 1-1/2-inch bars.

Recipe from Crisco.com