This Baked Spicy Pumpkin and Rum Cheesecake is the ultimate dessert and a nice alternative to pumpkin pie after the fall harvest. It is not too sweet, but just sweet enough and the rum and spice are perfect touches. On colder nights a warm drink like a Hot Buttered Rum or Black Stripe are good choices for drinks to pair with this course, but there are also many great cold dessert cocktails like the Strawberry Kiss or Yellow Submarine that would be excellent with this cheesecake.
Ingredients:
- 13 oz cream cheese
- 2 oz sour cream
- 3 eggs
- 8 oz pumpkin, steamed until soft to fork
- 3 oz white chocolate, melted
- pinch of saffron
- 2 Tbsp Mount Gay Eclipse Rum
- --
- For Crust:
- 6 oz finely ground cookies or biscuits
- 1 Tbsp heaped sugar
- 2 oz unsalted butter
- 1/2 nutmeg, grated
Preparation:
- Blend cheese, sour cream and sugar until well mixed.
- Add eggs, one at a time, and then pumpkin, chocolate, saffron and Mount Gay Eclipse Rum.
- Pour batter into cooled crust and bake at 350 F for 25-30 minutes or until center is firm to touch.
- Allow to cool and refrigerate before serving.
For Crust:
- Blend ingredients well, press down into buttered cheesecake pan (bottom drops out).
- Bake at 350 F for 10-15 minutes until golden brown.
- Remove and cool.
