Description
Butternut squash cheesecake is a delightful twist on classic cheesecake, combining creamy textures with the sweet, nutty flavor of roasted butternut squash. This dessert is perfect for fall gatherings and holiday celebrations, featuring warm spices that enhance its rich flavor profile. With a simple recipe that anyone can master, this cheesecake transforms any occasion into a memorable experience.
Ingredients
Scale
- 1 medium butternut squash (about 2 cups puree)
- 16 oz cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 tsp vanilla extract
- 1 1/2 cups graham cracker crumbs
- 5 tbsp unsalted butter (melted)
Instructions
- Preheat oven to 400?F (200?C). Halve the butternut squash, remove seeds, and roast cut-side down on a parchment-lined baking sheet for 40-50 minutes until tender.
- Once cooled slightly, scoop out the flesh and mash it into a smooth puree.
- For the crust, mix graham cracker crumbs with melted butter until moistened. Press into a greased springform pan.
- In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and spices along with the butternut squash puree.
- Pour filling over the crust and bake at 325?F (160?C) for about an hour or until edges are set.
- Cool completely before refrigerating for at least four hours. Serve chilled with whipped cream or caramel drizzle.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg