Kentucky Derby Pecan Pie Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
1 ½ cups (150g) graham cracker crumbs
02 -
¼ cup (50g) brown sugar
03 -
½ cup (115g) unsalted butter, melted
→ Pecan Pie Layer
04 -
½ cup (100g) brown sugar
05 -
⅓ cup (80ml) light corn syrup
06 -
¼ cup (60g) unsalted butter, melted
07 -
2 large eggs
08 -
1 tsp vanilla extract
09 -
1 cup (120g) chopped pecans
10 -
1 tbsp bourbon (optional)
→ Cheesecake Layer
11 -
3 (8 oz / 680g total) packages cream cheese, softened
12 -
1 cup (200g) granulated sugar
13 -
3 large eggs, room temperature
14 -
1 cup (240ml) sour cream
15 -
1 tsp vanilla extract
→ Topping
16 -
1 ½ cups (150g) pecan halves
17 -
½ cup (100g) brown sugar
18 -
¼ cup (60ml) heavy cream
19 -
2 tbsp butter
20 -
1 tsp vanilla extract
21 -
Pinch of salt
# Instructions:
01 -
Preheat oven to 325°F (160°C). Combine graham cracker crumbs, brown sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
02 -
In a bowl, whisk together brown sugar, corn syrup, butter, eggs, vanilla, and bourbon (if using). Stir in chopped pecans. Pour the mixture over the cooled crust. Bake for 20–25 minutes, until set but slightly jiggly. Let cool while you prepare the cheesecake layer.
03 -
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Mix in sour cream and vanilla until creamy. Pour the cheesecake mixture gently over the baked pecan pie layer.
04 -
Wrap the bottom of the springform pan in aluminum foil to prevent leaks. Place it in a larger roasting pan and pour hot water halfway up the sides. Bake at 325°F (160°C) for 60–70 minutes, until the center is set but slightly wobbly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
05 -
In a saucepan over medium heat, melt butter, brown sugar, and cream together. Simmer for 3–4 minutes, stirring constantly. Remove from heat and stir in vanilla, salt, and pecan halves. Let cool slightly before spooning over the chilled cheesecake.