Method

• 1.
  Preheat oven to 220°C/200°C fan-forced.
• 2.
  Using a 22cm springform cake pan, turn the base upside down and clip into the ring (this will make it easier to remove the cheesecake when ready to serve). Spray base and side of pan with oil spray. Cut 2 pieces of 30cm x 30cm baking paper and use to line base and side of pan. There will be excess paper around side and above top edge, but this will create a rustic fluted effect, as well as a collar for when the cheesecake rises very slightly.
• 3.
  Place the cream cheese and sugar in a stand mixer fitted with the paddle attachment and mix until combined. Add eggs, one at a time, mixing well between each addition. Whisk the chestnut puree and cream in a medium bowl until smooth, then add to cream cheese mixture with the flour. Mix until combined.
• 4.
  Pour into prepared pan. Bake for 55 minutes. Top will look quite dark and cheesecake should still have a wobble to the centre. Set aside on a wire rack to slightly cool for 30 minutes, then refrigerate in pan for at least 3 hours, or preferably overnight.
• 5.
  Remove cheesecake from pan, peel back baking paper and carefully place cheesecake onto a serving plate.
• 6.
  Cut each pear into 6 pieces. Melt butter in a medium frypan over medium-high heat. Add pears and cook, turning occasionally, for 6 minutes or until well browned. Add extra sugar and cook, tossing, until sugar and pears caramelise.
• 7.
  To serve, spoon caramelised pears onto cheesecake and sprinkle with pecans.