Butternut Squash Cheesecake
Tired of traditional pumpkin pie every fall? Whip up a creamy Butternut Squash Cheesecake instead. Made with pureed squash and warm spices like cinnamon, ginger and nutmeg, this decadent dessert is the perfect treat to finish off an autumn dinner party or Thanksgiving feast.
Makes: 10 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 5 hours
Recipe Created By: Nick Castro
Featured In: Florida Farm & Family
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 5 hours
Recipe Created By: Nick Castro
Featured In: Florida Farm & Family
Ingredients
For the Crust:
- 1 cup plus 2 tablespoons graham cracker crumbs (about 9 graham crackers)
- ¼ cup (½ stick) butter, melted
- 2 tablespoons sugar
- ¼ teaspoon salt
For the Cheesecake:
- 1 ½ pounds cream cheese, room temperature
- ¾ cup sugar
- 1 cup butternut squash puree, homemade or store bought
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- 3 eggs
- Whipped cream, for serving (optional)
Instructions
- Preheat oven to 350 degrees. Spray a 9-inch springform pan with nonstick cooking spray and line with parchment paper.
- In a medium bowl, stir together all crust ingredients. Press into the bottom of the prepared pan and bake for 10 minutes. Set crust aside to cool and reduce oven temperature to 300 degrees.
- In a large bowl, use a hand or stand mixer fitted with the paddle attachment to combine the cream cheese and sugar on medium speed until smooth, about 5 minutes. Add the squash puree, vanilla, flour, cinnamon, ginger and nutmeg and mix on low speed until smooth and combined. With the mixer running on low, add the eggs one at a time, mixing until completely combined between each addition.
- Pour filling mixture into the cooled crust and bake for 1 hour, rotating the pan halfway through.
- Turn oven off and open the oven door slightly. Allow cheesecake to completely cool inside the oven to prevent cracks, about 1 ½ to 2 hours. Transfer cheesecake to the fridge to chill for at least 2 hours before slicing.
- Serve chilled with a dollop of whipped cream, if desired.
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2 Comments
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Can this cheesecake be frozen?
This cheesecake is to die for! So good