A classic cheesecake has had a makeover with this pecan pie twist! This sweet dessert will please all the family - just serve with vanilla ice-cream!
Ingredients
- 250g packet butternut snap cookies
- 1 1/4 cups pecans, toasted
- 80g butter, melted, cooled
- 500g cream cheese, softened
- 1/2 cup caster sugar
- 2 tbsp brown sugar
- 1 tsp vanilla extract
- 3 eggs
- Vanilla ice-cream, to serve
- Sticky Rum Sauce
- 1 cup caster sugar
- 100g butter, chopped
- 1/2 cup thickened cream
- 2 tbsp dark rum
Description
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Step 1
Grease a 20cm round (base) springform cake pan. Line side with baking paper, extending paper 4cm above edge of pan.
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Step 2
Place biscuits and 1/4 cup pecans in a food processor. Process until fine crumbs. Add butter. Process until just combined. Press mixture over base of prepared pan. Refrigerate while preparing filling.
