Baked Spicy Pumpkin and Rum Cheese cake

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

Method:

   1. Blend cheese, sour cream and sugar until well mixed.

   2. Add eggs, one at a time, and then pumpkin, chocolate, saffron and Mount Gay Eclipse Rum.

   3. Pour batter into cooled crust and bake at 350 F for 25-30 minutes or until center is firm to touch.

   4. Allow to cool and refrigerate before serving.

For Crust:

   1. Blend ingredients well, press down into buttered cheesecake pan (bottom drops out).

   2. Bake at 350 F for 10-15 minutes until golden brown.

   3. Remove and cool.