Kentucky Derby Pecan Pie Cheesecake

Kentucky Derby Pecan Pie Cheesecake is a decadent fusion dessert that combines the rich, creamy texture of cheesecake with the sweet, nutty crunch of classic pecan pie. This indulgent treat layers a buttery crust, smooth cheesecake filling, and a luscious pecan topping—perfect for celebrations or any time I want a show-stopping dessert.

Why You’ll Love This Recipe

I love this recipe because it brings together two beloved Southern desserts into one impressive cake. The creamy cheesecake balances the caramelized pecan topping beautifully, creating a harmony of flavors and textures that feels both luxurious and comforting. It’s an eye-catching dessert that’s sure to impress guests while being surprisingly easy to prepare.

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs

• 1/4 cup granulated sugar

• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 24 oz cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup sour cream

For the Pecan Pie Topping:

• 1 cup light corn syrup

• 1/2 cup brown sugar, packed

• 3 tablespoons unsalted butter, melted

• 1 teaspoon vanilla extract

• 3 large eggs, lightly beaten

• 1 1/2 cups pecan halves

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.

2. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside to cool.

3. In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until combined.

4. Pour the cheesecake filling over the crust and bake for 50-60 minutes, or until the center is set but slightly jiggly. Remove from oven and reduce oven temperature to 300°F (150°C).

5. In a separate bowl, whisk together corn syrup, brown sugar, melted butter, vanilla, and eggs until smooth. Stir in pecan halves.

6. Carefully spread the pecan topping evenly over the cheesecake. Return the pan to the oven and bake for an additional 25-30 minutes until the topping is set and golden.

7. Remove the cheesecake from the oven and cool completely on a wire rack. Refrigerate for at least 4 hours or overnight before removing from the springform pan and serving.

Servings and Timing

This recipe serves 12 people and takes about 5 hours total, including baking and chilling time.

Variations

I sometimes add a splash of bourbon to the pecan topping for an authentic Kentucky Derby flavor. Using toasted pecans enhances the nutty aroma. Swapping the graham cracker crust for a chocolate cookie crust adds richness. For a lighter version, I use reduced-fat cream cheese and sour cream.

Storage/Reheating

Store leftover cheesecake covered in the refrigerator for up to 4 days. Serve chilled. This dessert is best enjoyed cold and should not be reheated.

FAQs

Can I prepare this cheesecake ahead of time?

Yes, it’s even better when made a day ahead to allow flavors to meld.

Can I freeze the cheesecake?

Yes, wrap tightly in plastic and foil; freeze for up to 2 months. Thaw overnight in the fridge.

What type of corn syrup should I use?

Light corn syrup is preferred for its mild sweetness and smooth texture.

Can I make this recipe without a springform pan?

I recommend a springform pan for easy removal, but a deep-dish pie pan can work with careful serving.

How do I prevent cracks in the cheesecake?

Avoid overmixing the batter and bake at a consistent temperature; using a water bath can help.

Conclusion

Kentucky Derby Pecan Pie Cheesecake is a stunning, indulgent dessert that combines the best of two Southern classics into one unforgettable dish. I love serving it for special occasions, where its creamy texture and crunchy pecan topping never fail to impress. Rich, flavorful, and beautifully layered, this cheesecake is a true celebration treat.