Kentucky Derby Pecan Pie Cheesecake Recipe
Meet your showstopper dessert: the Kentucky Derby Pecan Pie Cheesecake. Imagine a silky, creamy cheesecake wrapped in a buttery graham cracker crust, all crowned with a luscious, gooey pecan pie topping. This dessert is pure Southern celebration—impossibly rich, perfectly sweet, and outrageously decadent. Whether you’re hosting a Derby party or simply want to treat your favorite people, this spectacular cake combines the best of two iconic treats into one dazzling bite. One forkful, and you’ll understand why the Kentucky Derby Pecan Pie Cheesecake is always the first to disappear at any gathering!
Ingredients You’ll Need
When it comes to baking, every ingredient truly counts, and this Kentucky Derby Pecan Pie Cheesecake is no exception! Each component has a job: from the crunchy crust to the creamy center, right up to the glossy pecan topping. Here’s what you’ll need and why:
- Graham cracker crumbs: The foundation of your crust! They add a toasty, buttery flavor and irresistible crunch.
- Brown sugar: Lends a deep, caramel-like sweetness to both crust and topping.
- Unsalted butter: Holds your crust together and amps up the richness.
- Cream cheese: The star of the filling, giving it that dreamy, silky texture and tang.
- Granulated sugar: Makes the filling sweet and balanced without being cloying.
- Sour cream: Adds a subtle tang and makes the filling extra smooth.
- Large eggs: Essential for setting the cheesecake so it slices beautifully.
- Vanilla extract: A splash of vanilla rounds out all those flavors in both filling and topping.
- All-purpose flour: Just a tablespoon keeps your cheesecake sturdy without over-drying.
- Chopped pecans: Nutty, buttery magic for that classic pecan pie crunch on top.
- Light corn syrup or maple syrup: Brings gloss and gooeyness to the topping. Swap for maple or a splash of bourbon for a Kentucky flair!
- Heavy cream: Creates a satiny, smooth pecan pie layer that won’t get grainy.
- Salt: Just a pinch balances all the sweetness.
- Whipped cream & whole pecans (optional): For that picture-perfect finishing touch.
How to Make Kentucky Derby Pecan Pie Cheesecake
Step 1: Prep the Pan
Start by preheating your oven to 325°F (160°C). Line the bottom of your 9-inch springform pan with parchment paper so nothing sticks, then wrap the outside with sturdy foil to keep water out—a little extra effort, but so worth it!
Step 2: Make the Graham Cracker Crust
Mix those graham cracker crumbs, brown sugar, and melted butter in a bowl until every crumb gets glossy. Scoop it all into your springform pan and press firmly across the bottom and slightly up the sides. This crust is basically the unsung hero of the Kentucky Derby Pecan Pie Cheesecake—don’t skimp on pressing it tightly! Give it a quick 10-minute bake, then let it cool.
Step 3: Prepare the Cheesecake Filling
Grab a large mixing bowl and beat the cream cheese until it’s velvety and lump-free. Slowly add the granulated sugar, and keep beating until it’s fluffy. Next, blend in the sour cream, flour, and vanilla. One at a time, add the eggs on low speed, mixing just until each is fully incorporated—no overbeating or you might get cracks! Pour this creamy dream over your cooled crust.
Step 4: Bake in a Water Bath
Set the springform pan into a larger roasting pan. Pour in hot water so it comes halfway up the sides of your cheesecake pan (the foil protects you from leaks!). Bake for 55 to 65 minutes, until the edges look set but the center has a gentle jiggle. Turn off the oven, crack the door open, and let it cool inside for an hour—this gentle cooling helps prevent any unsightly cracks.
Step 5: Chill Thoroughly
After the cheesecake has cooled in the oven, transfer it to the fridge. Give it at least four hours—or, if you can wait, overnight! This patience is crucial for a sliceable, dreamy Kentucky Derby Pecan Pie Cheesecake.
Step 6: Prepare the Pecan Pie Topping
In a saucepan over medium heat, combine your brown sugar, corn syrup (or maple syrup!), heavy cream, butter, and salt. Stir constantly as it bubbles and thickens for three to four minutes. Take off the heat, stir in the vanilla and chopped pecans, and let it cool for a few minutes—you want it pourable, not piping hot.
Step 7: Assemble and Garnish
Carefully release the chilled cheesecake from its pan and transfer it to your favorite platter. Spread the pecan pie topping all over the top—it’ll drip enticingly down the sides. For an extra flourish, pipe or dollop whipped cream along the edge and add a few whole toasted pecans.
How to Serve Kentucky Derby Pecan Pie Cheesecake
Garnishes
A swirl of fresh whipped cream and a scattering of whole toasted pecans are classic, but you can also drizzle a little caramel or chocolate sauce for added drama! The contrast of smooth cream and crunchy nuts with the sticky topping is perfection.
Side Dishes
Rich, creamy slices pair beautifully with fresh strawberries, macerated berries, or a zippy scoop of lemon sorbet on the side. Keep your accompaniments light and tangy to balance this superstar’s luscious flavors.
Creative Ways to Present
Try serving your Kentucky Derby Pecan Pie Cheesecake in slender wedges on vintage plates, or cut it into dainty squares for a buffet table. Mason jar “mini cheesecakes” with layered crust, filling, and topping are a hit for parties or picnics—you’ll get all the flavors in a portable, adorable package!
Make Ahead and Storage
Storing Leftovers
Pop any leftover Kentucky Derby Pecan Pie Cheesecake into an airtight container and refrigerate. It’ll keep perfectly for up to five days without losing its signature creamy texture or nutty topping.
Freezing
Good news: this cheesecake freezes beautifully! Chill it completely, slice if you like, then wrap tightly in plastic and foil. It will keep in the freezer for up to two months. Thaw overnight in the fridge before serving, and you’re all set for a future treat.
Reheating
While Kentucky Derby Pecan Pie Cheesecake is usually best served chilled, if you want a slightly softer slice or are enjoying it from frozen, let it come to room temperature for 15-20 minutes before serving. No need to microwave—just let the time do its magic!
FAQs
Can I use maple syrup or bourbon instead of corn syrup?
Absolutely! Maple syrup brings a wonderful earthy sweetness, while a splash of bourbon offers a real Kentucky kick. Both make your pecan pie topping extra special—just keep measurements the same as in the recipe.
Do I really need a water bath when baking cheesecake?
Yes, it’s worth the effort! The water bath gently steams the Kentucky Derby Pecan Pie Cheesecake as it bakes, ensuring a smooth, custardy texture and minimizing cracks.
How far ahead can I make this cheesecake?
You can bake the cheesecake one or even two days before your event. Just keep it chilled and add the pecan topping shortly before serving for the best texture and flavor.
Can I use store-bought crust in a pinch?
If you’re short on time, you can absolutely use a ready-made graham cracker crust. However, making your own delivers a thicker, sturdier, and extra flavorful base that holds up beautifully under all those decadent layers.
Can I make this Kentucky Derby Pecan Pie Cheesecake gluten free?
Definitely! Substitute gluten-free graham crackers in the crust and use a gluten-free flour blend in the cheesecake filling. No other changes needed—everyone can join the fun.
Final Thoughts
If you’re searching for that ultimate special-occasion dessert, look no further than this Kentucky Derby Pecan Pie Cheesecake. It’s a true celebration in every slice—rich, nutty, and supremely creamy. Don’t wait for Derby Day to bring it to the table; trust me, your family and friends will cheer for an encore every time!
Print
Kentucky Derby Pecan Pie Cheesecake Recipe
- Total Time: 6 hours (including chilling)
- Yield: 12 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the decadence of a Kentucky Derby Pecan Pie Cheesecake, where rich cheesecake meets the sweet crunch of pecan pie topping for a truly indulgent dessert experience.
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 1/3 cup unsalted butter, melted
Cheesecake Filling:
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Pecan Pie Topping:
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/3 cup light corn syrup or maple syrup
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- pinch of salt
Optional Garnish:
- Whipped cream
- Whole toasted pecans
Instructions
- Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and wrap the outside with foil to prevent leaks.
- For the crust: In a bowl, mix graham cracker crumbs, brown sugar, and melted butter until well combined. Press into the bottom of the springform pan and slightly up the sides. Bake for 10 minutes, then set aside to cool.
- For the filling: In a large bowl, beat cream cheese until smooth. Add granulated sugar and mix until fluffy. Add sour cream, flour, and vanilla extract. Beat in eggs one at a time, mixing on low speed just until incorporated. Pour the batter over the pre-baked crust.
- Place the springform pan in a larger roasting pan and add hot water halfway up the sides to create a water bath. Bake for 55–65 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove and refrigerate for at least 4 hours or overnight.
- For the topping: In a saucepan over medium heat, combine brown sugar, corn syrup, heavy cream, butter, and salt. Bring to a simmer and cook for 3–4 minutes, stirring constantly. Remove from heat and stir in vanilla and chopped pecans. Cool slightly before spreading over the chilled cheesecake.
- Garnish with whipped cream and whole pecans if desired. Slice and serve chilled.
Notes
- You can swap corn syrup for maple syrup or bourbon for a Kentucky twist.
- The topping can be made a day ahead and warmed slightly before assembling.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 36 g
- Sodium: 260 mg
- Fat: 36 g
- Saturated Fat: 19 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 130 mg
