Pecan pie cheesecake with sticky rum sauce

Regardless of whether you've always loved to cook or you have picked up it as a spare time activity during quarantine, we would venture a guess that you're watching out for new recipes to use . After all, becoming creative from the kitchen is a superb and satisfying way to spend time.

We've assembled all of the very adored , highest ranked Pecan pie cheesecake with sticky rum sauce inside our site. It's the finest of the best!

We've piled up the best recipes ever. They're our loved, commented and rated 5star recipes out of our huge neighborhood, all in one place. The programs, mains, desserts and much more are ensured delicious!

How to make Pecan pie cheesecake with sticky rum sauce

  • Yield : 12
  • Prep Time : 0:30
  • Cook Time : 0:50
  • Total Time : 1:20

Ingredients

  • 250g packet butternut snap cookies
  • 1 1/4 cups pecans, toasted
  • 80g butter, melted, cooled
  • 500g cream cheese, softened
  • 1/2 cup caster sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • Vanilla ice-cream, to serve

Sticky Rum Sauce

  • 1 cup caster sugar
  • 100g butter, chopped
  • 1/2 cup thickened cream
  • 2 tablespoons dark rum

Method

  • 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.

© Copyright 2020 Get Recipe Book - All Rights Reserved