Mother’s Day DELIGHTS

PECAN PIE CHEESECAKE

SERVES 12 PREP AND COOK: 1 HOUR, 30 MINS

2 x 250g pkts 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 22cm 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 the 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 mixture over biscuit base. Smooth over top.

4 Cook in a slow oven (150°C) for 30 minutes. Remove from oven.