Kentucky Derby Pecan Pie Cheesecake
A luscious, creamy cheesecake on a buttery graham cracker crust, crowned with a gooey, nutty pecan pie topping. Surprisingly simple to whip up, making it perfect for any occasion.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 slices
Ingredients
Scale
Crust
- 1.5 cups graham cracker crumbs (pre-crushed or blitzed graham crackers)
- 0.25 cup melted butter
Cheesecake Filling
- 24 oz cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup heavy cream
Pecan Pie Topping
- 1 cup pecan halves
- 1 cup light corn syrup
- 0.5 cup packed brown sugar
- 4 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
- 0 pinch salt
Instructions
- Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and melted butter until it resembles wet sand. Press evenly into the bottom of a 9-inch springform pan.
- In a large bowl, beat softened cream cheese and granulated sugar until smooth. Beat in eggs one at a time, then stir in vanilla extract and heavy cream to create a velvety batter.
- Gently pour the cream cheese mixture over the graham cracker crust.
- In a small saucepan, combine pecan halves, light corn syrup, packed brown sugar, melted butter, vanilla extract, and salt. Cook over medium heat, stirring constantly, until melted, slightly thickened, and gently bubbling.
- Carefully spoon the pecan topping evenly over the cheesecake batter.
- Bake for 50-60 minutes, or until the edges are set and the center has a slight jiggle.
- Let cool completely on a wire rack, then cover loosely and refrigerate for at least 4 hours, or preferably overnight.
Notes
For an extra-creamy, crack-free cheesecake, consider baking it in a water bath. Ensure all dairy ingredients are at room temperature for a smooth batter. Patience with the cooling and chilling process is crucial for perfect texture.