Ingredients
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
1⁄2 cup brown sugar, firmly packed
2 tsps vanilla extract
250g tub sour cream
3 free-range eggs
TOPPING
1 free-range egg
1⁄2 cup brown sugar, firmly packed
1 tblsp golden syrup
1 1⁄2 cups pecans (160g), chopped
Method
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Invert base of a 24cm springform pan (base measuring 22cm x 7cm deep). Grease and line base with baking paper.
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Process cookies in a food processor until finely crushed. Add butter. Process until combined. Press over base and up the side of prepared pan. Place on an oven tray. Refrigerate, while making the filling.
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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.
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Cook in a slow oven (150C) for 30 minutes. Remove from oven, while making topping.
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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.
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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.
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Remove side of pan. Transfer cheesecake to a serving plate. Serve with cream.
