Kentucky Derby Pecan Pie Cheesecake: A Winning Combination

1. Introduction

Few events capture the spirit of Southern tradition and indulgence quite like the Kentucky Derby. And when it comes to celebratory desserts, a combination of two Southern favorites feels like a guaranteed win. This Kentucky Derby Pecan Pie Cheesecake brings together the smooth, tangy richness of a classic cheesecake with the sweet, nutty decadence of pecan pie.¹ It’s a truly luxurious dessert, perfect for marking a special occasion or simply treating yourself to a slice of pure bliss.

This dessert is a masterful blend of two beloved classics. A creamy, baked cheesecake layer provides a cool, tangy contrast to the warm, gooey sweetness of a traditional pecan pie filling. The graham cracker crust offers a comforting, slightly crisp base that ties the two layers together. While cheesecake boasts a long history and countless variations, and pecan pie is a quintessential Southern dessert, combining them is a stroke of modern culinary genius. The pecan pie topping, with its rich mixture of brown sugar, maple syrup, and butter,

studded with plenty of chopped pecans, mirrors the flavors of a classic pecan pie, while the creamy, baked cheesecake layer adds a delightful textural and flavor counterpoint that prevents the dessert from being overly sweet. The optional addition of bourbon whiskey to the cheesecake layer pays homage to Kentucky’s most famous spirit, adding a subtle note of warmth and complexity. This recipe delivers a dessert that is both familiar and exciting, offering a different kind of rich, layered indulgence compared to other creamy or fruit-topped baked goods. Its focus on a creamy, baked filling and a rich topping is reminiscent of other layered bar or pie recipes.

2. Recipe Summary

Cuisine: American (Southern / Dessert)

Difficulty Level: Intermediate (requires baking a cheesecake and making a cooked topping)

Total Preparation and Cooking Time: Approximately 1 hour 30 minutes to 1 hour 45 minutes (plus chilling time)

Dietary Classification: Vegetarian (contains dairy, eggs, and gluten)

3. Equipment and Utensils

Making this layered cheesecake requires a few specific tools:

• 9-inch springform pan: Essential for easily releasing the cheesecake after it’s baked and chilled without damaging the delicate crust or filling.
• Medium bowl: For mixing the graham cracker crust.
• Large mixing bowl: For beating the cream cheese and making the cheesecake filling.
• Electric mixer (stand or hand-held): Highly recommended for achieving a smooth, lump-free cream cheese filling.
• Measuring cups and spoons: Accurate measurement is crucial for both the cheesecake and the pecan pie topping.
  • Dry measuring cups (2 cups, ¾ cup, 1 cup): For graham cracker crumbs, granulated sugar, and dark brown sugar.
  • Liquid measuring cups (⅓ cup, ¼ cup, 2/3 cup, ½ cup): For melted butter, milk, sour cream, maple syrup/dark corn syrup, and warm cream.
  • Measuring spoons (tablespoon, teaspoon, ½ teaspoon): For all-purpose flour, bourbon whiskey, salt, and vanilla extract (vanilla is not listed but is a common addition to cheesecake and pecan pie; I will add it to the ingredients and steps).
• Sharp knife & cutting board: For chopping the roasted pecans and any whole pecans for garnish.
• Spatula or rubber scraper: For mixing, scraping down bowls, and spreading the cheesecake filling.
• Small saucepan: For preparing the pecan pie topping.
• Whisk: For combining ingredients in the saucepan and whisking the topping until thickened and smooth.
• Wire rack: For cooling the baked cheesecake.
• Plastic wrap: For chilling the crust and the finished cheesecake.
• Foil (optional but recommended): To wrap the springform pan if using a water bath (see Expert Tips) for even baking and to prevent cracks.²

4. Serving Suggestions

Kentucky Derby Pecan Pie Cheesecake is a rich and decadent dessert that is best served chilled.

• Plating: Slice the chilled cheesecake using a sharp knife (wiped clean between slices for neat cuts).³ Serve slices on dessert plates, showcasing the distinct layers of crust, creamy cheesecake, and the rich pecan pie topping. Garnish with whole pecans if desired.
• Side Dish Ideas: This is a very rich dessert and typically doesn’t require side dishes. However, a small dollop of lightly sweetened whipped cream is a classic accompaniment, adding a cloud-like texture that complements the richness of the cheesecake and topping. A drizzle of caramel sauce can add another layer of sweetness.
• Complementary Side Dishes: For a festive occasion like the Kentucky Derby, consider pairing with classic Southern beverages like mint juleps (for adults) or sweet tea.
• Wine or Beverage Pairings:
  • A sweet dessert wine, such as a late-harvest Riesling, a Sauternes, or a fortified wine like a Port, would pair well with the sweetness and richness.
  • Coffee or espresso provides a nice contrast to the sweetness.

5. Nutritional Information

Please note that the following nutritional information is an estimate per serving (based on 12-16 servings, as cheesecakes are typically sliced into thinner wedges) and can vary significantly based on the specific brands of ingredients used (graham crackers, cream cheese, butter, sour cream, maple syrup/corn syrup, pecans) and the exact serving size. The recipe notes indicate the provided calorie count is an estimate.

Detailed Nutritional Breakdown (Estimate per Serving):

• Calories: Approximately 500-700+ kcal (highly variable)
• Macronutrient Distribution (Estimate):
  • Carbohydrates: 50-70g (primarily from graham crackers, sugars, maple/corn syrup, and pecans)
  • Protein: 6-10g (primarily from cream cheese and eggs)
  • Fat: 30-50g (primarily from cream cheese, butter, pecans, and sour cream)
• Dietary Classification: Vegetarian. Contains dairy, eggs, and gluten (from graham crackers and flour).⁴
• Potential Health Benefits: Pecans provide healthy fats, fiber, and some vitamins and minerals.⁵ Cream cheese provides calcium and protein. However, this is a calorie-dense dessert high in sugar and fat, best enjoyed as an occasional indulgence as part of a balanced diet.⁶

6. Storage and Freezing

Proper storage is essential for keeping this layered cheesecake fresh and delicious.

• Proper Storage Instructions: Once baked and completely cooled, cover the cheesecake (in the springform pan or transferred to an airtight container) tightly with plastic wrap. If the pecan topping is already on top, cover carefully to avoid disturbing it.
• Refrigeration Instructions: Store the cheesecake in the refrigerator for up to 5 days, as noted in the recipe. Refrigeration is crucial for setting the cheesecake layer and maintaining food safety due to the dairy and egg content.
• Freezing: You can freeze baked and cooled cheesecake slices without the pecan topping. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 3 months, as noted in the recipe. Thaw slices overnight in the refrigerator before adding freshly made or refrigerated pecan topping. You can also freeze the entire baked and cooled cheesecake (without the topping) wrapped tightly. The pecan pie topping can be frozen separately in an airtight container.
• Reheating Methods: This is a chilled dessert and is not intended to be reheated. Reheating would compromise the texture of both the cheesecake and the topping.

7. Expert Tips and Variations

Make your Kentucky Derby Pecan Pie Cheesecake a winning dessert with these expert tips and creative variations.

• Tips from Professional Chefs:
  • Use room temperature cream cheese, sour cream, and eggs: This is crucial for achieving a smooth, lump-free cheesecake filling and proper emulsification. Cold ingredients can result in a lumpy batter and a less desirable texture in the baked cheesecake.⁷
  • Don’t overmix the cheesecake filling: Beat the cream cheese, sugar, and milk until smooth. Once the sour cream, flour, bourbon, and eggs are added, mix gently on low speed just until combined. Overmixing can incorporate too much air, which can cause the cheesecake to puff up excessively and then crack as it cools.⁸
  • Water bath (recommended): Baking the cheesecake in a water bath (placing the springform pan inside a larger pan filled with hot water) creates a moist, even cooking environment.⁹ This helps prevent cracks and results in a smoother, creamier texture. Wrap the outside of the springform pan tightly in several layers of heavy-duty aluminum foil to prevent water from seeping in.
  • Don’t overbake the cheesecake: Bake until the cheesecake is set around the edges but still slightly wobbly in the center (about 2-3 inches in diameter), as noted in the instructions. It will continue to set as it cools. Overbaking leads to a dry, cracked cheesecake.¹⁰
  • Cool cheesecake gradually: Allow the cheesecake to cool slowly. Turn off the oven and prop the door open slightly, leaving the cheesecake inside for about an hour.¹¹ Then, remove it to a wire rack to cool completely to room temperature before chilling. Sudden temperature changes can cause cracks.
  • Cook pecan pie topping until pudding-like: As noted in the instructions, cook the pecan pie topping mixture, stirring frequently, until it thickens to a pudding-like consistency (about 8-10 minutes). This ensures it sets properly on top of the cheesecake.
  • Add cold butter to the hot topping: Adding cold butter to the hot pecan pie topping after removing it from the heat helps to cool it down slightly and creates a smoother, glossier sauce when whisked in.
  • Chill thoroughly: Refrigerating for at least 4 hours (or overnight) is essential for the cheesecake to set fully, making it sliceable and providing the best texture.¹²
  • Bourbon flavor: As noted in the recipe notes, use a bourbon whiskey that you enjoy drinking for the best flavor in the cheesecake filling.
• Common Mistakes to Avoid:
  • Using cold cream cheese or eggs: Leads to a lumpy filling.
  • Overmixing the cheesecake filling: Can cause cracks.
  • Overbaking the cheesecake: Results in a dry, cracked cheesecake.¹³
  • Not chilling the cheesecake long enough: The filling won’t be set, and the pie will be difficult to slice.
  • Not cooking the pecan topping long enough: It won’t set properly.
  • Burning the pecan topping: Cook over low heat and stir constantly.
• Creative Recipe Variations:
  • Different crust: Use crushed shortbread cookies, chocolate cookies, or even a classic pastry pie crust instead of graham crackers.
  • Add chocolate: Stir in a handful of mini chocolate chips into the pecan pie topping with the chopped pecans. A layer of melted dark chocolate drizzled over the chilled cheesecake before adding the pecan topping would also be decadent. This is similar to combining chocolate with creamy layers or nuts in other desserts like Butterfinger Caramel Cheesecake Bars or Loaded Brownie Cheesecake Cups.
  • Spiced topping: Add a pinch of ground cinnamon, nutmeg, or a tiny pinch of ground cloves to the pecan pie topping mixture along with the salt.
  • Different nuts: While pecans are traditional for the Derby, you could substitute walnuts or a mix of nuts in the topping.¹⁴
  • Caramel drizzle: Serve slices with an extra drizzle of caramel sauce.
  • Omit bourbon: If you prefer not to use alcohol, you can omit the bourbon whiskey from the cheesecake filling. The cheesecake will still be delicious.
  • Dark corn syrup vs. maple syrup: The recipe suggests either. Dark corn syrup will give a more classic, glossy pecan pie texture and flavor, while maple syrup offers a distinct maple flavor. Choose based on preference.

8. Ingredients Section

Gathering these ingredients is key to creating your winning Kentucky Derby Pecan Pie Cheesecake. Ensure dairy and eggs are at room temperature.

• Crust:
  • 2 cups graham cracker crumbs: Finely crushed graham crackers.¹⁵ You can buy pre-crushed crumbs or make your own by pulsing graham crackers in a food processor or crushing them in a bag with a rolling pin.¹⁶
  • ⅓ cup melted butter: Unsalted butter is preferred. Melt it gently and let it cool slightly before mixing with the crumbs.
• Cheesecake Layer:
  • 16 oz cream cheese, at room temperature: Use full-fat block cream cheese for the creamiest, richest cheesecake. Ensure it is completely softened to room temperature for a smooth, lump-free filling. This is two standard 8 oz packages.
  • ¾ cup granulated sugar: Sweetens the cheesecake layer.
  • ¼ cup milk: Adds moisture to the cheesecake filling.¹⁷ Whole milk is recommended.
  • ½ cup sour cream: Adds tanginess, richness, and contributes to the creamy texture of the baked cheesecake.¹⁸ Ensure it is at room temperature.
  • 2 tablespoons all-purpose flour: Helps stabilize the cheesecake and prevents cracking.
  • 2 teaspoons bourbon whiskey: Adds a subtle note of warmth and flavor, characteristic of Kentucky. As noted, use a bourbon you enjoy drinking. Omit if you prefer not to use alcohol.
  • 2 large eggs, room temperature: Bind the filling and contribute to its richness and set. Ensure they are at room temperature.
  • 1 teaspoon vanilla extract (optional but recommended): While not listed in the original ingredients, vanilla is a common and welcome addition to cheesecake and pecan pie. Add it with the sour cream, flour, bourbon, and eggs.
• Pecan Pie Topping:
  • 1 cup dark brown sugar: Provides a deep, rich sweetness and molasses flavor characteristic of pecan pie.¹⁹ Packed firmly when measuring.
  • ¼ cup cornstarch: Acts as a thickener for the pecan pie topping, ensuring it sets properly.
  • ½ teaspoon salt: Balances the sweetness and enhances the flavors.
  • 4 large egg yolks: Provide richness and help thicken the topping.
  • ⅔ cup maple syrup or dark corn syrup: Provides sweetness and creates the classic gooey texture of pecan pie filling.²⁰ Choose based on desired flavor and texture.
  • ½ cup warm cream: Heavy cream or whipping cream is recommended for richness. Warm it gently before adding to the saucepan.
  • 4 tablespoons cold butter: Cut into small pieces. Added at the end to enrich the sauce and create a smooth finish. This is ¼ cup or half a stick.
  • 2 cups chopped roasted pecans: Adds nutty flavor and texture to the topping.²¹ You can buy pre-chopped pecans or chop whole pecans yourself. Roasting them first enhances their flavor.
  • Whole pecans, for garnish (optional): For decorating the top of the finished cheesecake.

Measurement Conversions (Approximate):

• 2 cups graham cracker crumbs = approx. 200g
• ⅓ cup melted butter = approx. 75g
• 16 oz cream cheese = approx. 450g
• ¾ cup granulated sugar = approx. 150g
• ¼ cup milk = approx. 60 ml
• ½ cup sour cream = approx. 120g (or approx. 120 ml)
• 2 tablespoons all-purpose flour = approx. 16g
• 2 teaspoons bourbon whiskey = approx. 10 ml
• 2 large eggs = approx. 100-110g
• 1 teaspoon vanilla extract (optional) = approx. 5 ml
• 1 cup dark brown sugar = approx. 200g
• ¼ cup cornstarch = approx. 30g
• ½ teaspoon salt (topping) = approx. 2-3g
• 4 large egg yolks = approx. 60-70g
• ⅔ cup maple syrup or dark corn syrup = approx. 160 ml
• ½ cup warm cream = approx. 120 ml
• 4 tablespoons cold butter = approx. 57g
• 2 cups chopped roasted pecans = approx. 200-250g

Quality and Sourcing Recommendations: Use good quality full-fat cream cheese and sour cream. Choose a bourbon you enjoy the taste of if using. Use good quality maple syrup or dark corn syrup. Freshly chopped roasted pecans will have the best flavor.

Possible Ingredient Substitutions:

• Graham cracker crumbs: See variations (shortbread, chocolate).
• Cream cheese: Neufchâtel cheese could be used for a slightly lighter filling, but the texture may be less rich.
• Granulated sugar (cheesecake): Caster sugar dissolves more easily.
• Milk: Heavy cream or half-and-half could be used for a richer cheesecake.
• Sour cream: Full-fat Greek yogurt can be substituted, but will add more tanginess.
• All-purpose flour: A gluten-free all-purpose blend could potentially be used, but the texture might vary.
• Bourbon whiskey: Omit for a non-alcoholic version.
• Dark brown sugar (topping): Light brown sugar can be used, but the flavor will be less deep.
• Cornstarch: All-purpose flour could be used as a thickener, but you may need slightly more (about 3 tablespoons).
• Maple syrup/Dark corn syrup: See variations/notes on choosing between them. Other liquid sweeteners like agave nectar could potentially be used, but the flavor will differ.
• Heavy cream (topping): Half-and-half or milk could be used, but the sauce will be less rich.
• Pecans: See variations for other nuts.

Notes on Ingredient Preparation: Ensure cream cheese, sour cream, and eggs are at room temperature for the cheesecake filling. Chop the roasted pecans. Measure all ingredients accurately. Have the cold butter cut into small pieces for the topping. Warm the cream gently for the topping.

9. Step-by-Step Instructions

Making this Kentucky Derby Pecan Pie Cheesecake involves preparing three layers. Follow these steps carefully for a winning result.

1. Prepare the Crust:
   • Preheat the oven to 325°F (170°C).
   • In a medium bowl, combine the 2 cups of graham cracker crumbs with the ⅓ cup of melted butter.²² Stir until the crumbs are well combined and resemble wet sand.
   • Press the mixture firmly and evenly into the bottom and halfway up the sides of a 9-inch springform pan. Use the bottom of a glass or a measuring cup to help press the crumbs firmly.
   • Place the prepared crust in the refrigerator to chill while you prepare the cheesecake filling. This helps the crust set.
2. Make the Cheesecake Layer:
   • In a large mixing bowl, place the 16 oz of softened cream cheese.
   • Use an electric mixer (hand-held or stand mixer) to beat the cream cheese until it is completely smooth and fluffy. Scrape down the sides of the bowl as needed.
   • Add the ¾ cup of granulated sugar and the ¼ cup of milk to the cream cheese. Continue to beat on medium speed until smooth and well combined.
   • Add the ½ cup of sour cream, 2 tablespoons of all-purpose flour, 2 teaspoons of bourbon whiskey (if using), and the optional 1 teaspoon of vanilla extract to the bowl. Mix on low speed just until these ingredients are combined.
   • Add the 2 large room temperature eggs one at a time, mixing on low speed just until each egg is incorporated before adding the next. Do not overmix once the eggs are added.
3. Bake the Cheesecake Layer:
   • Pour the cheesecake filling gently over the chilled graham cracker crust in the springform pan. Gently spread the top smooth with a spatula.
   • Optional Water Bath: For best results, bake the cheesecake in a water bath. Wrap the outside of the springform pan tightly in several layers of heavy-duty aluminum foil to prevent water from seeping in. Place the foil-wrapped pan inside a larger roasting pan. Carefully pour hot water into the larger pan, coming about halfway up the sides of the springform pan.
   • Place the pan (with or without the water bath) in the preheated oven (325°F / 170°C).
   • Bake for about 60 minutes. The cheesecake is done when the edges appear set and slightly firm, but the center (about 2-3 inches in diameter) still has a slight jiggle when the pan is gently shaken. The top may still look a little pale.
   • Once baked, turn off the oven. If using a water bath, leave the cheesecake in the water bath in the turned-off oven. Prop the oven door open slightly with a wooden spoon and let the cheesecake cool in the oven for about an hour. This gradual cooling helps prevent cracking.
   • After 1 hour in the oven, carefully remove the cheesecake from the oven (and the water bath, if used). Place the springform pan on a wire rack to cool completely to room temperature.
4. Prepare the Pecan Pie Topping:
   • While the cheesecake is cooling completely, prepare the pecan pie topping. In a small saucepan, combine the 1 cup of dark brown sugar, the ¼ cup of cornstarch, and the ½ teaspoon of salt.²³ Whisk to combine.
   • In a separate small bowl, whisk together the 4 large egg yolks, ⅔ cup of maple syrup or dark corn syrup, and ½ cup of warm cream.²⁴
   • Gradually whisk the egg yolk mixture into the saucepan with the brown sugar mixture.
   • Place the saucepan over low heat. Cook, stirring frequently with a whisk or spoon, until the mixture thickens to a pudding-like consistency. This should take about 8-10 minutes. The mixture should coat the back of a spoon.
5. Add Butter and Pecans to Topping:
   • Remove the saucepan with the thickened pecan pie topping from the heat.
   • Add the 4 tablespoons of cold butter (cut into small pieces) to the hot topping. Whisk until the butter is completely melted and the topping is smooth and glossy.
   • Fold in the 2 cups of chopped roasted pecans until they are evenly distributed throughout the topping.
6. Assemble the Cheesecake:
   • Once the cheesecake has cooled completely to room temperature (it should be cool to the touch), spread the prepared pecan pie topping evenly over the top of the cheesecake layer in the springform pan.
7. Garnish and Chill:
   • Garnish the top of the pecan pie topping with whole pecans if desired, arranging them in a decorative pattern.
   • Cover the springform pan tightly with plastic wrap.
   • Refrigerate the cheesecake for at least 4 hours, or preferably overnight, until it is fully chilled and the cheesecake and topping are set.²⁵ Chilling is essential for the best texture and for clean slicing.
8. Serve:
   • Once chilled, gently release the springform pan ring.
   • Slice the Kentucky Derby Pecan Pie Cheesecake using a sharp knife (wiped clean with a warm, damp cloth between each cut for the cleanest slices).²⁶
   • Serve slices chilled. Optionally, serve with a dollop of whipped cream or a drizzle of caramel sauce, as suggested in the recipe notes.

Visual Preparation Cues:

• Crust mixture: Crumbly and holds together when pressed.
• Cheesecake filling: Smooth and creamy after mixing.
• Baked cheesecake: Edges are set, center has a slight jiggle, top may be pale.
• Pecan pie topping: Thickened to a pudding-like consistency, glossy after adding butter, with pecans folded in.
• Assembled cheesecake: Distinct layers of crust, creamy filling, and rich pecan topping.²⁷
• Chilled cheesecake: Layers are set and hold their shape when sliced.

Possible Troubleshooting Tips:

• Cheesecake cracked: This can be caused by overmixing the filling, overbaking, or sudden temperature changes during cooling. Using a water bath and allowing gradual cooling helps significantly.
• Cheesecake filling is lumpy: Ensure cream cheese, sour cream, and eggs were at room temperature and beat the cream cheese and sugar until completely smooth before adding other ingredients.
• Cheesecake is too soft/doesn’t set: Ensure you used full-fat cream cheese and sour cream, did not overmix, and allowed sufficient chilling time (minimum 4 hours, preferably longer).
• Pecan pie topping didn’t thicken: Ensure you cooked it over low heat, stirring constantly, for the full 8-10 minutes (or until it reaches a pudding-like consistency) after adding the egg yolk mixture. The cornstarch needs to activate.
• Pecan topping is grainy: Ensure the brown sugar is completely dissolved by stirring constantly while cooking over low heat.

Explanation of Preparation Methods:

• Pressing (Crust): Compacting the graham cracker mixture with melted butter creates a solid base.
• Beating/Mixing (Cheesecake): Incorporating air and combining ingredients to create a smooth, homogenous filling.²⁸
• Baking (Cheesecake): The heat of the oven sets the egg and dairy custard, transforming the liquid filling into a solid, creamy structure. Gradual cooling prevents cracks.
• Cooking (Pecan Topping): Heating the ingredients with cornstarch and egg yolks thickens the mixture to a pudding-like consistency.
• Adding Butter/Folding (Pecan Topping): Enriching the cooked topping with cold butter for smoothness and folding in pecans for texture and flavor.
• Chilling: Refrigeration is essential for both the cheesecake and the pecan topping to set fully and achieve the desired texture for slicing.²⁹

10. Frequently Asked Questions (FAQ)

Here are some common questions about making Kentucky Derby Pecan Pie Cheesecake:

• Do I have to use a springform pan? A springform pan is highly recommended for cheesecake as it allows you to easily remove the sides of the pan without having to invert the cheesecake, preserving its shape and delicate layers.³⁰
• What is the purpose of the water bath when baking cheesecake? A water bath creates a moist and even cooking environment in the oven.³¹ This helps the cheesecake bake gently, preventing the edges from setting too quickly or cracking, and results in a smoother, creamier texture.
• Can I make this without bourbon? Yes, you can omit the bourbon whiskey from the cheesecake filling if you prefer not to use alcohol. The cheesecake will still be delicious and creamy.
• What is the difference between maple syrup and dark corn syrup in pecan pie? Both provide sweetness and a gooey texture. Dark corn syrup gives a more classic pecan pie flavor and a very smooth, almost glassy texture. Maple syrup adds a distinct maple flavor and a slightly less smooth texture. Choose based on your flavor preference.
• Can I use light corn syrup instead of dark corn syrup? Yes, light corn syrup can be used instead of dark corn syrup. The color of the topping will be lighter, and the flavor will be slightly less rich and molasses-like.
• Why do I need to use room temperature ingredients for the cheesecake filling? Using room temperature cream cheese, sour cream, and eggs ensures that they combine smoothly with the other ingredients, preventing lumps and creating a creamy, well-emulsified batter.³² This results in a better textured baked cheesecake.
• How long does the cheesecake need to chill to set properly? The cheesecake needs to chill for at least 4 hours to set, but chilling overnight is strongly recommended for the best texture and for clean slicing. This is similar to the chilling time required for other creamy, no-bake or baked desserts to set.

This Kentucky Derby Pecan Pie Cheesecake is a winning dessert that combines the best of two beloved classics. Its rich, creamy cheesecake and decadent pecan pie topping create a luxurious and unforgettable treat, perfect for celebrating or simply indulging.³³ Enjoy this delicious fusion!