Prepare the Crust: In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and pecans (if using) until evenly combined. Reserve 2 tbsp of the mixture for topping. Press the remaining mixture into the bottom of a 9x9-inch baking dish. For a baked crust, bake at 350°F (175°C) for 8 minutes, then cool completely. For no-bake, refrigerate for 15 minutes to set.
Make the Creamy Filling: In a large bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth. Fold in the whipped topping until fully incorporated.
Assemble the Layers: Spread half of the cream cheese mixture over the cooled or chilled crust. Evenly spread the cherry pie filling over the cream layer (stir in almond extract, if using). Top with the remaining cream cheese mixture, spreading smoothly.
Finish and Chill: Sprinkle the reserved graham cracker crumbs over the top. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set.
Storage: Store in an airtight container in the refrigerator for up to 5 days. Freeze without the cherry topping for up to 3 months; add topping after thawing.Substitutions: Use blueberry, strawberry, or peach pie filling for variety. Swap graham crackers for Golden Oreos or vanilla wafers for a different crust flavor.Gluten-Free Option: Use gluten-free graham crackers to make this dessert gluten-free.Flavor Boost: Add ½ tsp almond extract to the cherry filling for a complementary nutty note.Make-Ahead: Prepare up to 2 days in advance and refrigerate until ready to serve.
