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Delve into the delightful world of desserts with the Kentucky Derby Pecan Pie Cheesecake, a stunning fusion of two classic favorites: creamy cheesecake and rich pecan pie. This recipe not only captures the essence of the famous Kentucky Derby but also brings an exquisite taste that will impress your family and friends. With its buttery graham cracker crust, velvety cheesecake filling, and decadent pecan topping, this dessert is perfect for special occasions or any gathering where you want to indulge in something truly special.

Kentucky Derby Pecan Pie Cheesecake

Indulge in the rich flavors of the Kentucky Derby Pecan Pie Cheesecake! This delightful dessert perfectly blends creamy cheesecake and sweet pecan pie, all atop a buttery graham cracker crust. Not only does it celebrate the famous Kentucky Derby, but it also embodies Southern hospitality and tradition. Perfect for any gathering, this cheesecake is sure to be a crowd-pleaser. Treat yourself and impress your friends! #PecanPie #Cheesecake #KentuckyDerby #Dessert #SouthernCooking #Baking
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

For the cheesecake filling:

16 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

1/4 cup all-purpose flour

For the pecan topping:

1 cup pecans, chopped

1 cup light corn syrup

1/2 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

1 tablespoon unsalted butter, melted

A pinch of salt

Instructions
 

Prepare the crust: Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Mix until the crumbs are evenly coated. Press this mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then remove from the oven and cool slightly.

    Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add sugar and beat until combined. Mix in vanilla extract and one egg at a time, mixing on low speed until just incorporated. Add sour cream and flour, mixing until fully combined. Pour the cheesecake batter over the cooled crust and smooth the top.

      Bake the cheesecake: Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool inside for 1 hour. This helps prevent cracking.

        Prepare the pecan topping: In a medium bowl, whisk together the corn syrup, brown sugar, eggs, vanilla extract, melted butter, and salt until smooth. Stir in the chopped pecans.

          Assemble and bake: Carefully pour the pecan topping over the cooled cheesecake. Return to the oven and bake for an additional 25-30 minutes at 350°F (175°C) or until the topping is mostly set.

            Cool and chill: Once baked, remove from the oven and allow to cool on a wire rack. After it reaches room temperature, refrigerate for at least 4 hours, preferably overnight, to firm up.

              Serve: Carefully remove the cheesecake from the springform pan and slice. Serve with whipped cream and garnish with additional pecans if desired.

                Prep Time: 20 minutes | Total Time: 6 hours | Servings: 10-12