Kentucky Derby Pecan Pie Cheesecake
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup light corn syrup
- 1 cup packed brown sugar
- 4 tablespoons unsalted butter, melted
- 1 1/2 cups pecan halves
Directions:
1. Preheat oven to 325°F (163°C).
2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan to form the crust.
3. In a large mixing bowl, beat cream cheese until smooth. Gradually add 1 cup sugar and vanilla extract, beating until creamy.
4. Add eggs one at a time, mixing well after each addition. Stir in sour cream until mixture is smooth.
5. Pour the cream cheese mixture over the crust in the springform pan.
6. In another bowl, combine corn syrup, brown sugar, and melted butter. Stir until smooth. Fold in pecan halves.
7. Spoon the pecan mixture evenly over the cheesecake layer.
8. Bake for about 70-80 minutes, or until the center is almost set but still slightly jiggly.
9. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
10. Remove from oven and let cool completely. Refrigerate for at least 4 hours or overnight before serving.
Prep Time: 25 minutes | Cooking Time: 80 minutes | Total Time: 5 hours 45 minutes
Kcal: 620 kcal | Servings: 12 servings
Tips:
Use room temperature cream cheese to avoid lumps and ensure a smooth cheesecake batter.
To prevent cracking, bake the cheesecake in a water bath or place a pan of hot water on the lower rack during baking.