Description
This Kentucky Derby Pecan Pie Cheesecake is a decadent dessert that combines a rich cream cheese filling with the classic sweet, nutty flavors of pecan pie. Featuring a graham cracker crust, a gooey pecan pie topping, and a creamy cheesecake layer, this indulgent treat is perfect for celebrations or as a show-stopping dessert for any occasion.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- â…“ cup melted butter
- 1 cup chopped pecans
- 1 cup light corn syrup
- ½ cup packed brown sugar
- ¼ cup melted butter
- 2 large eggs
- 1 tsp vanilla extract
- 16 oz (450g) cream cheese, at room temperature
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup whole pecans
- Whipped cream (optional)
Pecan Pie Topping
Cheesecake Filling
Topping
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs and ⅓ cup melted butter, mixing until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and set aside to cool.
- Make the pecan pie topping: In a separate bowl, whisk together the light corn syrup, brown sugar, ¼ cup melted butter, 2 eggs, and 1 tsp vanilla extract until smooth. Stir in the chopped pecans. Pour this mixture over the cooled graham cracker crust, spreading evenly.
- Prepare the cheesecake filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the granulated sugar and continue beating until well combined. Add the 2 eggs and 1 tsp vanilla extract, mixing until the batter is smooth and lump-free.
- Assemble and bake: Carefully pour the cream cheese mixture over the pecan pie topping in the springform pan. Smooth the top evenly. Arrange the whole pecans on top for decoration. Place the pan in the preheated oven and bake for 50 to 60 minutes, or until the center is almost set but still slightly jiggly.
- Cool and chill: Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to allow the cheesecake to set properly.
- Serve: Before serving, optionally garnish with whipped cream. Slice and enjoy this rich, pecan-flavored cheesecake.
Notes
- Ensure cream cheese is at room temperature to avoid lumps in the cheesecake filling.
- Do not overbake the cheesecake; a slight jiggle in the center indicates perfect doneness.
- Use a water bath for baking if you want to prevent cracks in the cheesecake.
- Allow the cheesecake to chill thoroughly for best texture and flavor.
- This recipe yields 12 servings, making it great for parties or gatherings.
