Autumn has officially arrived and it is a beautiful season deserving its own cheesecake recipe. So here it is:
For the base (26cm spring pan):
30g crushed up McVities mixed with 80g melted butter. Use this as your base for the cheesecake.
Cook 24 whole chestnuts (Iuswd frozen ones) in sugar sirup (1/2 cup sugar and 1/2 cup water) and then caramelize the cooked chestnuts in some extra sugar until they are well coated.
Cut half of the chestnuts in chunks and spread them on your base together with a handful of chocolate chips.
For the filling:
Mix 400g cream cheese, 250g sweetened condensed milk, 100g chestnut puree, 3 beaten eggs, 50g sugar and 3 tablespoons Rum.
Pour in the cake tin and bake for 40-45 minutes at 180C. Leave to cool in the oven to avoid surface cracks.
Decorate with the remaining chestnuts, some melted chocolate and/or caramel sauce.
Chill, serve and enjoy!