Description

Hey there, dessert enthusiasts! Are you ready to whip up something truly indulgent that brings a taste of the South straight to your kitchen? Let me introduce you to my Kentucky Derby Pecan Pie Cheesecake! 🥧 This creamy, dreamy dessert is a delightful fusion of rich cheesecake and a classic pecan pie, all nestled in a buttery graham cracker crust. Perfect for impressing guests or cozying up with a slice on a quiet evening, this cheesecake is the ultimate treat that’s surprisingly simple to make.

Ingredients

Scale

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp unsalted butter, melted
24 oz cream cheese, softened
1 cup granulated sugar (yes, more sugar!)
3 large eggs
1 tsp vanilla extract
1/2 cup heavy cream
1 cup brown sugar, packed
2/3 cup dark corn syrup
1/3 cup unsalted butter, melted
2 large eggs (you’ll need more!)
1 1/2 cups pecans, coarsely chopped
1 cup caramel sauce (store-bought or homemade)
1 cup pecan halves for garnish

Instructions

Preheat the Oven: First things first, let’s get that oven warming up to 325°F (160°C). While that’s happening, let’s prep our springform pan by giving it a light greasing. This will help our cheesecake come out like a dream.
Make the Crust: In a mixing bowl, combine those graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. This mixture should smell heavenly. Press it firmly into the bottom of your springform pan. Bake for about 10 minutes and then let it cool.
Create the Cheesecake Layer: Now onto the star of the show—our cheesecake layer! Beat the softened cream cheese and 1 cup of sugar together until you get that creamy goodness. Add the eggs one at a time, mixing well after each addition. Don’t forget to stir in the vanilla and heavy cream; those flavors work wonders! Pour this mixture over your cooled crust and give it a gentle nudge to smooth out the top.
Bake the Cheesecake: Pop that beauty in the oven and let it bake for about 45-50 minutes. You’ll know it’s ready when the edges are set, and the center has a subtle jiggle (like a dance at a wedding!).
Prepare the Pecan Layer: While our cheesecake is baking, let’s multitask and prepare the pecan pie layer. Mix together the brown sugar, dark corn syrup, melted butter, and those two eggs until they’re well combined. Finally, fold in those delightful chopped pecans. You might want to sneak a few!
Combine Layers: Once the cheesecake is out of the oven, carefully pour your pecan mixture over the top. Return that to the oven for another 25-30 minutes, until the pecan layer is nicely set.
Chill Out: Let your cheesecake cool at room temperature for a bit and then refrigerate it for at least 4 hours—overnight if you can wait that long!
Serve with Style: When it’s time to serve, drizzle generously with caramel sauce and top with those lovely pecan halves. Voilà!

Notes

Graham Cracker Crumbs: If you’re feeling adventurous, you can make your own crumbs by crushing whole graham crackers in a food processor. Just don’t lose any crumbs along the way—those are worth their weight in cheesecake gold!
Stir Carefully: When mixing in ingredients, treat your cheesecake batter like it’s a delicate secret you’re keeping. Stir gently to prevent excess air from getting in—trust me, you want it to be smooth!
Personal Note: This recipe has become an absolute favorite in my household, especially after my kids discovered it. “Mom, this cheesecake is better than any store-bought dessert!” they said, and you can bet that warmed my heart (and my oven!).