Kentucky Derby Pecan Pie Cheesecake
Ingredients:
- 2 cups graham cracker crumbs (170 g)
- ⅓ cup butter (75 g), melted
- 16 oz cream cheese (450 g), at room temperature
- ¾ cup sugar (150 g)
- ¼ cup milk (60 mL)
- ½ cup sour cream (115 g)
- 2 tablespoons flour
- 3 teaspoons bourbon whiskey, divided
- 2 eggs
- 1 cup dark brown sugar (220 g)
- ¼ cup cornstarch (30 g)
- ½ teaspoon salt
- 4 egg yolks
- ⅔ cup maple syrup (220 g), or dark corn syrup
- ½ cup cream (120 mL), warm to the touch
- 4 tablespoons butter, cold
- 2 cups roasted pecans (250 g), chopped
- Whole roasted pecans, to serve
Directions:
1. Preheat oven to 325°F (160°C). Combine graham cracker crumbs and melted butter, then press mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
2. In a large bowl, beat cream cheese and sugar until smooth. Add milk, sour cream, flour, 1 teaspoon bourbon, and eggs; mix until combined. Pour over the crust.
3. Bake cheesecake for 50-60 minutes, or until the center is almost set. Remove from oven and cool completely.
4. In a saucepan, whisk together dark brown sugar, cornstarch, salt, egg yolks, maple syrup, and remaining 2 teaspoons bourbon. Cook over medium heat, stirring constantly until thickened.
5. Remove from heat and whisk in warm cream and cold butter until smooth and glossy.
6. Allow filling to cool slightly, then fold in chopped pecans.
7. Spread pecan pie filling over the cooled cheesecake, smoothing the top.
8. Refrigerate for at least 4 hours or overnight to set completely.
9. Garnish with whole roasted pecans before serving.
Prep Time: 25 minutes | Cooking Time: 1 hour | Total Time: 5 hours 25 minutes
Kcal: 490 kcal | Servings: 12 servings
Tips:
Use room temperature cream cheese for a smooth, lump-free cheesecake batter.
Chill the cheesecake thoroughly before adding the pecan pie topping to prevent mixing layers.