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1
To make the cherry pie filling:
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In a small saucepan, add all the cherry pie filling ingredients, bring a boil over high heat.
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3
Reduce the heat to medium-low or low, and simmer for about 8 minutes, or until the mixture is thickened and jam like.
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Remove from the heat and set side.
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5
Meanwhile preheat the oven to 350F (180C).
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Grease a 8 by 8-inch pan with butter, then line the bottom with a piece of parchment paper.
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7
Chop half walnuts coursely for topping.
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Set aside.
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9
To make the crust:
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In a food processer, add the remaining walnuts, flour, brown sugar, butter, oil and coconut.
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Process until well ground and coarse meal forms.
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Remove 1/4 cup and mix with 1/4 cup of coarsely chopped walnuts in a small bowl.
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13
Set aside.
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14
Press the remaining crumbs in the bottom of the prepared baking pan.
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Bake at 350F (180C) F for about 15 minutes, until edges are lighty browned.
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16
Meanwhile prepare the filling:
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Beat the cream cheese, sugar, egg and vanilla extract until smooth.
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Spread the cream cheese mixture over the hot baked crust.
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19
Return to the oven.
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20
Bake for about 25 minutes until the cream cheese layer has set.
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Spread the cherry pie filling over cheese layer.
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22
Sprinkle the crumb topping evenly over cherries.
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Return to oven and keep baking for another 20 minutes or until the top starts to become golden and brown.
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24
Let cool completely in the pan on a wire rack.
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25
Refrigerate for at least several hours or overnight until it sets.
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26
Cut into 16 squares.
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27
The bars can be kept in an air-tight container in the fridge for up to 1 week.
