Pecan Pie Cheesecake

SERVES 12 PREP & COOK 1 HOUR, 25 MINS

■ 2 x 250g packets Butternut Snap Cookie

■ 125g unsalted butter, melted

■ Whipped cream, to serve

FILLING

■ 2 x 250g blocks cream cheese, chopped, at room temperature

■ ½ cup firmly packed brown sugar

■ 2 tsps vanilla extract

■ 250g tub sour cream

■ 3 eggs

TOPPING

■ 1 egg

■ ½ cup firmly packed brown sugar

■ 1 tblsp golden syrup

■ 1½ cups pecans (160g), chopped

1 Invert base of a 24cm springform pan (base measuring 23cm x 7cm deep). Grease and line base with baking paper.

2 Process cookies in a food processor until finely crushed. Add butter. Process until combined. Press over base and up side of prepared pan. Place on an oven tray. Refrigerate, while making the filling.

3 To make filling, beat cream cheese, sugar and vanilla in a large bowl of an electric mixer until smooth. Add sour cream. Beat until combined. Beat in eggs, one at a time, until just combined. Don’t over-beat. Pour over biscuit base. Smooth over top.

4 Cook in a slow oven (150C) for 30 minutes. Remove from oven, while making topping.

5 To make topping, whisk egg, sugar and syrup in a medium bowl until combined. Stir in pecans. Gently spoon (don’t pour) over hot cheesecake to cover top. Carefully return to oven.

6 Cook for a further 35 minutes, or until just set. Cheesecake should have a slight wobble in the centre. Turn off oven. Cool in oven, with door ajar, for 1 hour. Refrigerate for 4 hours, or overnight until firm.

7 Remove side of pan. Transfer cheesecake to a serving plate. Serve with cream.