Kentucky Derby Pecan Pie (Print Version)
# Ingredients:
→ Crust
01 -
2 cups graham cracker crumbs
02 -
1/3 cup melted butter
→ Pecan Pie Layer
03 -
1 cup chopped pecans
04 -
1 cup light corn syrup
05 -
1/2 cup packed brown sugar
06 -
1/4 cup melted butter
07 -
2 large eggs
08 -
1 teaspoon vanilla extract
→ Cheesecake Filling
09 -
16 oz (450g) cream cheese, at room temperature
10 -
1/2 cup granulated sugar
11 -
2 large eggs
12 -
1 teaspoon vanilla extract
→ Topping
13 -
1 cup whole pecans
14 -
Whipped cream (optional)
# Instructions:
01 -
Set your oven to 350°F (175°C) and grease a 9-inch springform pan.
02 -
In a bowl, mix the graham cracker crumbs with the melted butter until evenly combined. Press the mixture firmly into the bottom of the springform pan to form an even crust. Bake for 8-10 minutes, then set aside to cool.
03 -
In a separate bowl, combine the chopped pecans, light corn syrup, brown sugar, melted butter, eggs, and vanilla extract. Pour this pecan pie mixture over the cooled crust and bake for 30-35 minutes or until set. Allow it to cool slightly before adding the cheesecake layer.
04 -
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Pour the cheesecake filling over the cooled pecan pie layer, smoothing it evenly.
05 -
Place the pan in the oven and bake for 45-50 minutes, or until the center is just set. Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours, or overnight for best results.
06 -
Before serving, decorate the cheesecake with whole pecans and add a drizzle of whipped cream for extra flavor and presentation. Slice, serve, and enjoy!
# Notes:
01 -
Chilling overnight improves the flavor and texture of the cheesecake.
02 -
Ensure cream cheese is at room temperature for a smooth filling.