Ingredients

1. 250g packet butternut snap cookies
2. 1 1/4 cups pecans, toasted
3. 80g butter, melted, cooled
4. 500g cream cheese, softened
5. 1/2 cup caster sugar
6. 2 tbsp brown sugar
7. 1 tsp vanilla extract
8. 3 eggs
9. Vanilla ice-cream, to serve
10. Sticky Rum Sauce
11. 1 cup caster sugar
12. 100g butter, chopped
13. 1/2 cup thickened cream
14. 2 tbsp dark rum

Description

• Step 1

  Grease a 20cm round (base) springform cake pan. Line side with baking paper, extending paper 4cm above edge of pan.

• 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.

• Step 3

  Preheat oven to 150C/130C fan-forced. Using an electric mixer, beat cream cheese, sugars and vanilla until smooth and well combined. Add eggs, 1 at a time, beating after each addition until just combined. Pour mixture over prepared base. Level top. Place on a baking tray. Bake for 50 minutes or until top is just firm to touch (cheesecake will still wobble slightly in centre). Turn oven off. Cool cheesecake in oven with door ajar. Refrigerate for 4 hours or overnight.

• Step 4

  Meanwhile, make Sticky Rum Sauce. Place sugar and 3/4 cup water in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 8 to 10 minutes or until dark golden in colour. Remove from heat. Carefully add butter (mixture will bubble and increase in size). Stir until melted. Add cream and rum. Mix well. Set aside for 1 hour to cool. Cover and refrigerate for 3 hours or until thickened (see note).

• Step 5

  Roughly chop remaining pecans. Add to sauce, folding to combine.

• Step 6

  Remove cheesecake from pan and place on a serving plate with sides. Spoon half of the sauce over cheesecake. Serve with ice-cream and remaining sauce.