Kentucky Derby Pecan Pie Cheesecake

Introduction

When it comes to desserts that evoke warmth and celebration, few can rival the charm of Kentucky Derby Pecan Pie Cheesecake. Combining two classic favorites—a rich, buttery pecan pie and a creamy cheesecake—this recipe has become a family favorite in our household. Each layer offers its unique texture and flavor, creating a delightful harmony that’s hard to resist. The rich pecan layer paired with the smooth cheesecake has made this dessert the star of our gatherings, earning compliments and requests for the recipe time and time again.

Ingredients

For the Crust:

• 2 cups graham cracker crumbs
• ⅓ cup melted butter

For the Pecan Pie Layer:

• 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

For the Cheesecake Filling:

• 16 oz (450g) cream cheese, at room temperature
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

For the Topping:

• 1 cup whole pecans
• Whipped cream (optional)

Instructions

1. Preheat the Oven:
Set your oven to 350°F (175°C) and grease a 9-inch springform pan to prepare for the layers.

2. Make the Crust:
In a bowl, mix the graham cracker crumbs with the melted butter until evenly combined. Press this mixture firmly into the bottom of the springform pan to form an even crust. Bake for 8-10 minutes, then set aside to cool.

3. Prepare the Pecan Pie Layer:
In a separate bowl, combine the chopped pecans, light corn syrup, brown sugar, melted butter, eggs, and vanilla extract. Pour this pecan pie mixture over the cooled crust and bake for 30-35 minutes or until set. Allow it to cool slightly before adding the cheesecake layer.

4. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Pour the cheesecake filling over the cooled pecan pie layer, smoothing it evenly.

5. Bake the Cheesecake:
Place the pan in the oven and bake for 45-50 minutes, or until the center is just set. Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours, or overnight for best results.

6. Top and Serve:
Before serving, decorate the cheesecake with whole pecans and add a drizzle of whipped cream for extra flavor and presentation. Slice, serve, and enjoy!

Nutrition Facts

• Servings: 12
• Calories per serving: Approximately 400
• Sugar: 30 g
• Sodium: 220 mg
• Fat: 28 g
• Saturated Fat: 12 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 70 mg

Preparation Time

• Total Time: 6 hours (includes cooling and chilling)
• Prep Time: 30 minutes
• Cook Time: 1 hour

How to Serve

• Slice the cheesecake into equal pieces.
• Serve chilled or at room temperature.
• Top with:
• Whole pecans for garnish.
• A dollop of whipped cream for added richness.
• A drizzle of caramel sauce for extra sweetness.

Additional Tips

1. Use Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature for a smoother batter.
2. Don’t Overbake: Keep an eye on the cheesecake; it should be slightly jiggly in the center when you take it out of the oven.
3. Chill Overnight: For the best flavor and texture, let the cheesecake chill overnight in the refrigerator.
4. Graham Cracker Substitutes: If you prefer, you can use cookie crumbs (like Oreos) for the crust for a different flavor.
5. Pecan Toasting: Toasting the chopped pecans before adding them to the filling can enhance their flavor and crunch.