Kentucky Derby Pecan Pie Cheesecake: Southern Comfort in Every Slice

When I want to impress with a dessert that’s rich, indulgent, and full of Southern charm, I make this Kentucky Derby pecan pie cheesecake. It’s a beautiful fusion of creamy cheesecake and gooey pecan pie filling, layered over a buttery graham cracker crust. Whether it’s Derby Day or just a special occasion, this dessert always brings that wow factor.

Why You’ll Love This Recipe

I love how this cheesecake blends two iconic favorites—pecan pie and classic cheesecake—into one stunning dessert. The cheesecake layer is silky and smooth, while the pecan topping adds a sweet, crunchy finish with caramel-like richness. It’s elegant enough for celebrations, but simple enough that I don’t need an excuse to make it.

Ingredients

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

For the crust:

• Graham cracker crumbs

• Brown sugar

• Unsalted butter, melted

For the cheesecake layer:

• Cream cheese, softened

• Granulated sugar

• Eggs

• Sour cream

• Vanilla extract

For the pecan topping:

• Chopped pecans

• Brown sugar

• Corn syrup or maple syrup

• Eggs

• Unsalted butter

• Vanilla extract

• Optional: chocolate chips or a splash of brewed coffee for depth

Directions

1. I preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.

2. I mix graham cracker crumbs, brown sugar, and melted butter, then press the mixture into the bottom of the pan. I bake the crust for 10 minutes and let it cool.

3. For the cheesecake filling, I beat the cream cheese until smooth, then mix in sugar, eggs, sour cream, and vanilla until fully combined.

4. I pour the filling over the crust and bake for 45–50 minutes until the center is set but slightly jiggly. I let it cool completely before chilling for at least 4 hours.

5. For the pecan topping, I whisk together brown sugar, corn syrup, eggs, butter, and vanilla in a saucepan and cook over medium heat until slightly thickened.

6. I stir in chopped pecans and let the mixture cool slightly before pouring it over the chilled cheesecake.

7. I refrigerate the assembled cheesecake until firm, at least another 2 hours, before slicing and serving.

Servings and timing

This recipe serves 10–12 slices. It takes about 30 minutes to prep, 45–50 minutes to bake the cheesecake, and several hours of chilling time, so I like to make it a day ahead.

Variations

• I sometimes add a thin layer of chocolate ganache between the cheesecake and pecan topping.

• For a more bourbon-inspired flavor, I add a splash of vanilla or coffee extract to the pecan mixture.

• Crushed shortbread cookies can replace graham crackers for a richer crust.

• A sprinkle of flaky sea salt on top adds a delicious contrast to the sweet topping.

Storage/reheating

I store the cheesecake covered in the fridge for up to 5 days. To freeze, I wrap individual slices tightly and store for up to 1 month. I let them thaw in the fridge overnight. I never reheat this dessert—it’s best served chilled or at room temperature.

FAQs

Can I make this cheesecake ahead of time?

Yes, I always make it the day before. The chilling time helps the layers set perfectly and makes slicing easier.

Can I use store-bought crust?

Yes, I’ve used a pre-made graham cracker crust in a pinch, but I prefer homemade for the best texture and fit in a springform pan.

What if I don’t have corn syrup?

I use pure maple syrup or honey as an alternative. The texture is slightly different but still rich and delicious.

How do I keep the cheesecake from cracking?

I don’t overmix the batter and bake it in a water bath when I want the smoothest surface. Even if it cracks, the pecan topping covers everything beautifully.

Can I make this gluten-free?

Yes, I use gluten-free graham crackers for the crust and check all other ingredients for gluten-free labeling.

Conclusion

This Kentucky Derby pecan pie cheesecake is pure dessert decadence. With its creamy filling, buttery crust, and sweet, nutty topping, it’s a beautiful mash-up that celebrates the best of Southern flavors. Whether I’m hosting a crowd or savoring a slice solo, this cheesecake always delivers comfort and elegance in every bite.

Kentucky Derby Pecan Pie Cheesecake: Southern Comfort in Every Slice

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• Author: Linda
• Prep Time: 30 minutes
• Total Time: ~7.5 hours (including chilling)
• Yield: Serves 10–12
• Category: Dessert, Cheesecake
• Method: Baked, Chilled
• Cuisine: Southern-Inspired, American
• Diet: Vegetarian

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Description

Kentucky Derby Pecan Pie Cheesecake blends the rich creaminess of classic cheesecake with the gooey sweetness of pecan pie, all on a buttery graham cracker crust. This decadent Southern dessert is perfect for Derby Day, holidays, or any special occasion that calls for comfort and wow-worthy flavor—all in one unforgettable slice.

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Ingredients

• For the crust:
• Graham cracker crumbs
• Brown sugar
• Unsalted butter, melted
• For the cheesecake layer:
• Cream cheese, softened
• Granulated sugar
• Eggs
• Sour cream
• Vanilla extract
• For the pecan topping:
• Chopped pecans
• Brown sugar
• Corn syrup or maple syrup
• Eggs
• Unsalted butter
• Vanilla extract
• Optional: chocolate chips or a splash of brewed coffee for depth

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Instructions

1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.

2. Mix graham cracker crumbs, brown sugar, and melted butter. Press into pan base. Bake for 10 minutes and let cool.

3. For cheesecake layer: beat cream cheese until smooth. Add sugar, eggs, sour cream, and vanilla. Mix until combined.

4. Pour filling over crust. Bake 45–50 minutes until center is set with a slight jiggle. Cool completely, then refrigerate for 4+ hours.

5. For pecan topping: in a saucepan, whisk brown sugar, corn syrup, eggs, butter, and vanilla over medium heat until slightly thickened.

6. Stir in chopped pecans. Let cool slightly, then pour over chilled cheesecake.

7. Chill cheesecake again for at least 2 hours before slicing and serving.

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Notes

• Add chocolate ganache between layers for a richer twist.
• Swap graham crackers with shortbread cookies for a buttery crust.
• A touch of bourbon or coffee extract enhances the pecan topping.
• Sprinkle flaky sea salt over the top for sweet-salty contrast.
• Best made a day in advance for optimal texture and flavor.