ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips Highlights
Skip to Content

Kentucky Derby Pecan Pie Cheesecake

This cheesecake is the ultimate indulgence with its creamy texture and rich pecan pie flavor, perfect for a special occasion or a Kentucky Derby party.

Tasty Team
97% would make again
Kentucky Derby Pecan Pie Cheesecake

Inspired by


for 12 servings

  • 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 pecan (250 g), chopped
  • whole roasted pecan, to serve

Nutrition Info

  • Calories 540
  • Fat 32g
  • Carbs 55g
  • Fiber 3g
  • Sugar 40g
  • Protein 8g

Estimated values based on one serving size.


  1. Preheat oven to 325°F (170°C).
  2. In a bowl, combine the graham cracker crumbs and melted butter. Stir to combine.
  3. Pour the mixture into a 9-inch (23 cm) springform pan and press it evenly into the bottom and halfway up the sides. Transfer to the refrigerator to chill.
  4. In a large bowl add the cream cheese, sugar, and milk. With a hand mixer, beat until fluffy and fully incorporated.
  5. Add in the sour cream, flour, 2 teaspoons of the bourbon, and the two eggs and gently continue to mix until the cream cheese filling is smooth.
  6. Pour the mixture into the springform pan with the graham cracker crust and bake for 1 hour, or until the cheesecake no longer jiggles.
  7. While the cheesecake is cooking, prepare the stove-top pecan pie filling.
  8. In a bowl combine the brown sugar, cornstarch, and salt, stir together and pour into a medium saucepan on low heat.
  9. Pour in the egg yolks, maple syrup, and warm cream and whisk until smooth.
  10. Cook on low heat until the mixture thickens like a pudding, 5-10 minutes. Remove from the heat.
  11. Stir in the cold butter and the final teaspoon of bourbon and whisk until fully emulsified. The pudding-like mixture should be around room temperature.
  12. Fold in the roasted, chopped pecans and then pour the mixture over the cooked cheesecake and spread it out as an even layer.
  13. If you like, sprinkle with extra chopped pecans or garnish with whole pecans.
  14. Let the cheesecake chill in the refrigerator until completely set.
  15. Slice and serve cold or at room temperature.
  16. Enjoy!
  17. Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
Kentucky Derby Pecan Pie Cheesecake

Inspired by