We love cheesecake and you will love this twist on cheesecake with the addition of perfect butternut or pumpkin and wait for it, rum! Rum diddly um tum tum.
For the base:
10 whole meal digestive biscuits (about 120g)
50 g butter
½ medium sized butternut or pumpkin, about 300g when seeds and skin removed
1 tub (250g) cream cheese (we love MeadowFresh)
2 eggs (we love Woodland free range)
2-3 tablespoons freshly squeezed lemon juice
2 tablespoons rum
Line a cake tin with baking paper (21cm cake tin or 18×26 rectangle dish).
In a food processor, whizz biscuits into fine crumbs.
Place butter in a heatproof bowl, cover and microwave high for 30 seconds to melt.
Add biscuit crumbs to melted butter, combine well. Spread the biscuit mixture on the bottom of the prepared dish/tin. Press down firmly with back of a spoon to make cake base. Set aside.
Prepare the butternut or pumpkin. Remove seeds and skin, cut into 3cm cubes and place on a heatproof dish. Microwave high for 5 minutes until soft.
In a food processor bowl, put cooked butternut or pumpkin, cream cheese and sugar. Process until the mixture becomes smooth paste.
Add eggs, lemon juice and rum and whizz until well mixed.
Pour pumpkin cheese mixture over the biscuit base and bake in pre-heated oven 180°C for 30-40 minutes until an inserted skewer comes out clean and the top turns golden.
Cool and serve at room temperature or chilled.