Easy and absolutely delicious! The kabocha squash and cream cheese are a perfect match and add a rich taste. Just mix all the ingredients and bake. You just need 20 minutes until you bake in the oven. My friends love it too, so please give this a try.
Ingredients: one cake pan, about 18 cm in diameter
Make a Jack-O'-Lantern face if you have chocolate.
(Cookie bottom) Put the cookies through a food processor or mixer or put the cookies in a plastic bag and pound with a rolling pin into powder.
Put butter in a heatproof glass bowl and put it in the microwave for about 1 minute to melt butter. Add Step 1 to it and mix. If you are using a cookie that's not cinnamon flavored, add about 1/4 teaspoon of cinnamon powder.
Lay parchment paper on the bottom of a 18 cm springform pan. Pour Step 2 in the pan. Place cellophane wrap on top and press hard with your hands to cover the bottom. If possible, put in the fridge to chill.
Take the seeds and the fibrous parts out of the kabocha squash and cut into bite size. Cut off the skin and wash (200 g). Wrap in cellophane wrap while it is still moist and microwave until it is soft. Preheat the oven to 320F/160°C in advance.
If you have a food processor or mixer, blend Step 4. If you don't, pass it through a sieve into a bowl while it is still hot.
Add cream cheese, sugar and egg to Step 5 and mix (it will be ready in just a second with a food processor).
When Step 6 is mixed well, add cake flour, heavy cream, rum and mix until smooth.
Pour the dough into the cake pan and bake it in a 320°F/160°C preheated oven for about 45 minutes. Take it out of the oven and cool in the cake pan. Chill well in the refrigerator and cut to serve.
My recommendation is fellow Cookpad user "Anna's" caramel cookie with ginger and cinnamon. You can find it at the imported treats section of upscale supermarkets. It is in a box. The shape is easy to remember so try to look for it. It is a perfect match with kabocha.
I made a Jack-O'-Lantern with chocolate. Draw a picture with a pencil on a baking sheet and turn the baking sheet over. Then draw with melted chocolate squeezed out of a cornet bag.
You can also bake this in a 18 × 18 cm or 20 × 20 cm square cake pan with the same amount of ingredients. You can make 16 small pieces.
Story Behind this Recipe
I arranged a recipe I saw in a book before and I made the most perfect cookie bottom to go with it. You can buy this cookie at IKEA. You can also make this delicious by adding cinnamon to user "Sugamiho"'s caramel cookie (although they're so delicious, I always bad about breaking them up).
It is very rich so the heavy cream will be fine with just 35% fat. That will also be cheaper. And I recommend "Kiri" cream cheese. You just have to mix it to become smooth, so it is easy. You can also make this recipe using a mixer. There is no need to make the cream cheese room temperature because the warmth of the kabocha squash will be enough to soften it. (I haven't tried this recipe with every brand of cream cheese, but it might turn out clumpy with other brands besides Kiri). I f you want to avoid that, let the cream cheese return to room temperature in advance.)