Description
This Kentucky Derby Pecan Pie Cheesecake is a decadent layered dessert combining a buttery graham cracker crust, a gooey pecan pie layer, and a rich, creamy cheesecake topped with a luscious pecan and caramel cream topping. Perfect for holiday celebrations or any special occasion, this recipe offers a delightful twist on classic southern flavors with a smooth, indulgent finish.
Ingredients
Scale
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the pecan pie layer:
- ½ cup brown sugar
- ½ cup light corn syrup
- 2 eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
For the cheesecake layer:
- 3 (8 oz) blocks cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- Pinch of salt
For the topping:
- 1 cup chopped pecans
- ½ cup heavy cream
- ½ cup brown sugar
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and wrap the outside with foil to prevent leaks during baking.
- Make the Crust: In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined. Press this mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and set aside to cool slightly.
- Prepare the Pecan Pie Layer: Whisk together brown sugar, light corn syrup, eggs, melted butter, and vanilla extract in a separate bowl until smooth. Fold in the chopped pecans. Pour this mixture evenly over the baked crust layer.
- Make the Cheesecake Layer: Using a mixer, beat softened cream cheese and granulated sugar until smooth and creamy. Add eggs one at a time, blending well after each addition. Then mix in sour cream, vanilla extract, and a pinch of salt until incorporated. Gently pour the cheesecake batter over the pecan pie layer.
- Bake the Cheesecake: Bake in the preheated oven for 60–70 minutes, until the center is slightly jiggly but mostly set. After baking, turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking, then refrigerate it for a minimum of 4 hours or overnight to chill completely.
- Create the Topping: In a saucepan over medium heat, combine heavy cream, brown sugar, and butter. Bring to a simmer while stirring constantly for 3–4 minutes until thickened. Remove from heat, then stir in vanilla extract, salt, and chopped pecans. Allow the topping to cool slightly before spooning over the chilled cheesecake.
- Serve: Slice the cheesecake into 12 servings. For clean slices, dip your knife in hot water and wipe between cuts. Enjoy this rich and festive dessert inspired by classic Kentucky Derby pecan pie.
Notes
- Make this cheesecake ahead of time for the best flavor infusion and ease of serving.
- To achieve neat slices, run a knife under hot water between each cut.
- This recipe is inspired by classic Kentucky Derby pecan pie with a creamy cheesecake twist, ideal for holiday celebrations or special occasions.
