Caramel bourbon pecan cheesecake

SERVES 10 PREP AND COOK TIME 3 HOURS 30 MINUTES (+ REFRIGERATION TIME)

125g chocolate biscuits, crushed

60g unsalted butter, melted

1 teaspoon ground cinnamon

¼ cup (30g) finely chopped pecans, roasted

750g cream cheese, at room temperature ¼ cup (55g) firmly packed brown sugar ½ cup (150g) dulce de leche, plus extra to serve

2 tablespoons plain flour

3 eggs ¼ cup (60ml) bourbon ¾ cup (180g) sour cream ⅔ cup (160ml) thick (double) cream ½ cup (60g) pecans, roasted, extra

100g (3oz) fresh blueberries, sliced

1 Grease a 20cm round springform cake pan; line base and side with baking paper. Process biscuits in food processor until fine. Add butter and cinnamon; process until combined. Stir in chopped pecans. Press evenly over base of pan. Refrigerate while preparing filling.

2 Beat cream cheese, sugar, dulce de leche and flour in a bowl using an electric mixer until smooth. Beat in the eggs, bourbon and sour cream until just combined.

3 Pour mixture over prepared base. Cover top of pan with baking paper then cover tightly with foil. Place on a wire rack in a 6-litre (24-cup) slow cooker. Add 2 cups (500ml) water to slow cooker.

4 Cook, covered, on low for 3 hours or until just set. Refrigerate for 4 hours or until chilled.

5 Serve cheesecake topped with thick cream, extra pecans, blueberries and drizzled with extra dulce de leche.

Suitable to freeze. Not suitable to microwave.

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