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Pecan pie cheesecake with sticky rum sauce recipe
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Pecan pie cheesecake with a delicious twist, a crowd-pleasing dessert served best with vanilla ice cream.
Ingredients:
  • 250g packet butternut snap cookies
  • 312.50 ml pecans, toasted
  • 80g butter, melted, cooled
  • 500g cream cheese, softened
  • 107.50 gm caster sugar
  • 32.00 gm brown sugar
  • 4.40 gm vanilla extract
  • 3 eggs
  • Vanilla ice-cream, to serve
  • 215.00 gm caster sugar
  • 100g butter, chopped
  • 126.25 gm thickened cream
  • 40.00 ml dark rum
Instructions:
  • Prepare a 20cm round springform cake pan by greasing the base and lining the sides with baking paper, ensuring that the paper extends 4cm above the edge of the pan.
  • In a food processor, combine biscuits and 1/4 cup pecans until finely ground. Add butter and process until mixture just comes together. Press the mixture onto the base of the pan and chill while making the filling.
  • Preheat the oven to 150C/130C fan-forced. Use an electric mixer to combine cream cheese, sugars, and vanilla until smooth. Mix in the eggs one at a time until just combined. Pour the mixture over the prepared base, level the top, and place on a baking tray. Bake for 50 minutes or until the top is firm to touch but slightly wobbly in the center. Turn off the oven, cool the cheesecake with the door ajar, then refrigerate for 4 hours or overnight.
  • Prepare the Sticky Rum Sauce by combining sugar and 3/4 cup of water in a saucepan over medium heat. Stir for 5 minutes until the sugar dissolves. Increase the heat to high and bring it to a boil. Let it boil undisturbed for 8 to 10 minutes until it turns a rich golden color. Remove from heat and cautiously mix in the butter (watch out for bubbling). Stir until the butter melts completely. Next, add the cream and rum, stirring until well combined. Allow the sauce to cool for 1 hour, then cover and refrigerate for 3 hours until it thickens.
  • Coarsely chop the rest of the pecans and fold them into the sauce.
  • Transfer the cheesecake from the pan to a serving plate with sides. Drizzle half of the sauce over the cheesecake. Serve with ice cream and the rest of the sauce on the side.

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