Ingredients
Scale
For Base
- 200g Pretzels
- 50g Pecans
- 1/4 cup Caster Sugar
- 125g Unsalted Butter (melted)
For Filling
- 500g Full Fat Cream Cheese
- 3/4 cup Caster Sugar
- 3/4 cup Sour Cream
- 2 Large Free-Range Eggs
- 3 tbsp Spiced Rum
- 1 Jar of Dulce de Leche (around 200g)
- 100g Pecans (chopped)
Instructions
- Oven to 160C. Either use a 20cm round springform tin or 12 muffin hole tray.
- In a processor add the pretzels, first lot of pecans and sugar. Blitz until fine crumbs, add the melted butter and pulse until combined. Press the crumbs in the tin to create a firm base and chill while you make the filling.
- Whisk the cream cheese and a second lot of sugar until smooth. Beat in the sour cream, eggs and spiced rum. Pour the mixture on chilled base.
- Spoon over blobs of the dulce de leche all over then scatter over the chopped pecans. Bake for 30 minutes until set. Chill for a couple of hours before serving.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American