Description
A delicious blend of pecan pie and cheesecake, perfect for celebrating the Kentucky Derby.
Ingredients
Scale
- 1 ½ cups (150g) graham cracker crumbs
- ¼ cup (50g) brown sugar
- ½ cup (115g) unsalted butter, melted
- ½ cup (100g) brown sugar
- ⅓ cup (80ml) light corn syrup
- ¼ cup (60g) unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (120g) chopped pecans
- 1 tbsp bourbon (optional)
- 3 (8 oz / 680g total) packages cream cheese, softened
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- 1 cup (240ml) sour cream
- 1 tsp vanilla extract
- 1 ½ cups (150g) pecan halves
- ½ cup (100g) brown sugar
- ¼ cup (60ml) heavy cream
- 2 tbsp butter
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- For a richer flavor, use dark corn syrup instead of light.
- Make sure the cream cheese is softened for a smooth filling.
- Allow the cheesecake to chill overnight for the best texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg