This is a great morning treat. I also serve this as a coffee cake.
Crust
1¼ cups all-purpose flour
½ cup firmly packed brown sugar
½ cup shortening
½ cup finely chopped walnuts
½ cup flaked coconut
Filling
2 (8-ounce) packages cream cheese, softened
⅔ cup sugar
2 large eggs
2 teaspoons vanilla extract
1 (21-ounce) can cherry pie filling
½ cup coarsely chopped walnuts
To make the crust: Preheat the oven to 350 degrees. Grease a 9 × 13-inch baking pan and set aside. In a medium bowl combine the flour and brown sugar. Add the shortening and mix until crumbly. Add the walnuts and the coconut. Remove ½ cup of the crumbly mix and press the remaining crumbs into the baking pan. Bake for 12 to 15 minutes or until lightly browned.
To make the filling: Beat the cream cheese, sugar, eggs, and vanilla extract until smooth. Pour over the baked crust and bake for 15 minutes. Spread the cherry pie filling over the cheese layer. Combine the chopped walnuts and the reserved crumbs and sprinkle evenly over the cherries. Bake for an additional 15 minutes. Let cool for 1 hour. Cover and refrigerate for 4 hours or overnight. Cut into bars.
Makes 36 bars.