Description
Kentucky Derby pecan pie cheesecake blends Southern charm with creamy indulgence, creating a dessert that sings of classic American traditions. Rich layers of nutty pecans and silky cheesecake promise a delectable experience that celebrates Kentucky’s culinary heritage.
Ingredients
Scale
Main Ingredients:
- 2 cups graham cracker crumbs
- 16 ounces (454 grams) cream cheese, at room temperature
- 2 cups chopped roasted pecans
- 2 large eggs
- 4 large egg yolks
Sweeteners and Syrups:
- 1 cup dark brown sugar
- ¾ cup granulated sugar
- ⅔ cup maple syrup or dark corn syrup
- ¼ cup milk
Binding and Flavoring Ingredients:
- ⅓ cup melted butter
- 4 tablespoons cold butter
- ½ cup sour cream
- ½ cup warm cream
- ¼ cup cornstarch
- 2 tablespoons all-purpose flour
- 2 teaspoons bourbon whiskey
- ½ teaspoon salt
- Whole pecans, for garnish (optional)
Instructions
- Craft a buttery graham cracker foundation by thoroughly blending crumbs with melted butter, ensuring complete incorporation.
- Carefully press the crumb mixture into the springform pan, creating an even layer covering the bottom and extending partially up the sides.
- Transfer the prepared crust to the refrigerator, allowing it to set and firm while assembling the subsequent components.
- Whip cream cheese until smooth and velvety, eliminating any potential lumps through careful mixing.
- Gradually introduce sugar and eggs, blending consistently to maintain a silky, uniform texture.
- Fold in vanilla extract and bourbon, infusing the cheesecake with rich, aromatic undertones characteristic of Kentucky Derby traditions.
- Gently pour the cream cheese mixture over the chilled crust, ensuring an even distribution.
- Prepare the pecan topping by meticulously combining brown sugar, corn syrup, and butter in a saucepan, heating until the mixture becomes glossy and integrated.
- Incorporate whole and chopped pecans into the caramel-like sauce, creating a decadent, nutty layer.
- Delicately drizzle the pecan mixture across the cheesecake’s surface, allowing it to naturally spread.
- Place the assembled cheesecake in the preheated oven, baking until the center is barely set with a subtle jiggle.
- Once baked, remove from the oven and allow to cool gradually at room temperature, preventing potential cracking.
- Refrigerate the cheesecake for several hours or overnight, enabling complete setting and flavor development.
- Before serving, carefully release the springform pan and garnish with additional pecans if desired.
Notes
- Opt for room temperature cream cheese to ensure a smooth, lump-free cheesecake filling that blends effortlessly.
- Toast pecans beforehand to enhance their rich, nutty flavor and add a delightful crunch to the pie’s texture.
- Create a water bath by placing the springform pan in a larger pan filled with hot water to prevent cracking and promote even baking.
- Substitute graham crackers with gluten-free alternatives like almond flour or gluten-free cookie crumbs to make the recipe celiac-friendly.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 508
- Sugar: 34 g
- Sodium: 220 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 115 mg