Description
This Kentucky Derby Pecan Pie Cheesecake combines the rich flavors of a classic pecan pie with a creamy cheesecake layer, all nestled on a buttery graham cracker crust. Perfect for Southern-themed parties or Derby Day celebrations, this decadent dessert is topped with optional melted chocolate and garnished with pecan halves for an elegant finish.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 6 tablespoons unsalted butter, melted
For the pecan pie layer:
- 3/4 cup light corn syrup
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans
For the cheesecake layer:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
For the topping:
- 1/2 cup semisweet chocolate chips (optional)
- Extra pecan halves for garnish
Instructions
- Preheat and prepare the pan: Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and wrap the outside with foil to prevent water from leaking in during the water bath baking.
- Make the crust: In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake the crust for 8–10 minutes until set. Remove from oven and let cool slightly.
- Make the pecan pie layer: In a saucepan over medium heat, combine light corn syrup, brown sugar, heavy cream, and butter. Stir continuously until the sugar dissolves and the mixture thickens slightly, about 3–4 minutes. Remove from heat and stir in vanilla extract and chopped pecans. Allow this mixture to cool before pouring it evenly over the crust layer.
- Prepare the cheesecake filling: In a large bowl, beat softened cream cheese and granulated sugar until smooth and fluffy. Add sour cream and vanilla extract, mixing well. Add eggs one at a time, beating just until combined each time to avoid overmixing. Pour the cheesecake batter evenly over the pecan pie layer.
- Bake the cheesecake: Place the springform pan into a larger pan filled with hot water to create a water bath. Bake for 55–65 minutes, or until the center of the cheesecake is just set with a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill and set: Remove the cheesecake from the oven and water bath. Refrigerate for at least 4 hours or overnight until fully chilled and set.
- Add the topping and garnish: Before serving, melt the semisweet chocolate chips and drizzle over the top evenly, if using. Garnish with extra pecan halves to decorate the cheesecake.
Notes
- Let each layer cool slightly before assembling to maintain distinct layers and avoid mixing.
- Store leftovers covered in the refrigerator for up to 5 days to maintain freshness.
- This dessert shines at Derby Day parties and other festive Southern gatherings.
