"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Kentucky Derby Pecan Cheesecake Recipe

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This recipe for Kentucky Derby Pecan Cheesecake, by , is from Charles Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 cups (170 g) graham cracker crumbs
⅓ cup (75 g) butter, melted
16 oz (455 g) cream cheese, at room temperature
cup (150 g) sugar
cup (60 mL) milk
cup (115 g) sour cream
2 tablespoons flour
3 teaspoons bourbon whiskey, divided
2 eggs
1 cup (220 g) dark brown sugar
cup (30 g) cornstarch
teaspoon salt
4 egg yolks
⅔ cup (145 g) maple syrup, or dark corn syrup
cup (120 mL) cream, warm to the touch
4 tablespoons butter, cold
2 cups (250 g) roasted pecan, chopped
whole roasted pecan, to serve

Preheat oven to 325F (170C).
In a bowl, combine the graham cracker crumbs and melted butter. Stir to combine.
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.
In a large bowl add the cream cheese, sugar, and milk. With a hand mixer, beat until fluffy and fully incorporated.
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.
Pour the mixture into the springform pan with the graham cracker crust and bake for 1 hour, or until the cheesecake no longer jiggles.
While the cheesecake is cooking, prepare the stove-top pecan pie filling.
In a bowl combine the brown sugar, cornstarch, and salt, stir together and pour into a medium saucepan on low heat.
Pour in the egg yolks, maple syrup, and warm cream and whisk until smooth.
Cook on low heat until the mixture thickens like a pudding, 5-10 minutes. Remove from the heat.
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.
Fold in the roasted, chopped pecans and then pour the mixture over the cooked cheesecake and spread it out as an even layer.
If you like, sprinkle with extra chopped pecans or garnish with whole pecans.
Let the cheesecake chill in the refrigerator until completely set.
Slice and serve cold or at room temperature.

Preparation Time:
Preparation Time:
1 hour




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