adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Butternut Squash Cheesecake
0 Likes
Prep Time:
15 minutes
Cook Time:
110 minutes
Total Time:
340 minutes
Indulge in a lighter and more flavorful twist on classic pumpkin cheesecake with this irresistible butternut squash cheesecake, ideal for holiday feasts.
Ingredients:
  • 1 large butternut squash, roasted to yield 1 1/2 cups mashed squash
  • 16 ounces cream cheese, softened
  • 3/4 cup white sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/4 cup maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1 1/2 teaspoons vanilla extract
  • 5 large eggs
  • 1 cup heavy cream
Instructions:
  • Preheat the oven to 400°F (200°C). Grease a 10-inch springform pan, line it with parchment paper, and set aside. Then, line a baking sheet with parchment paper.
  • Slice the butternut squash into thick rounds, remove the seeds, and arrange on the prepared baking sheet.
  • Roast in the preheated oven until very soft for about 1 hour. After cooling, separate the soft flesh from the skin and discard the skin. Mash the squash until smooth, measure out 1 1/2 cups, and let it cool completely. Save any extra squash for later use.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine softened cream cheese, sugar, flour, and salt in a bowl. Use a spatula to cream ingredients together until silky smooth.
  • Combine 1 1/2 cups of mashed butternut squash, maple syrup, cinnamon, ginger, and nutmeg. Use an electric mixer or whisk to blend until smooth. Mix in vanilla, then add eggs one at a time, beating well after each. Finally, stir in the cream until well combined.
  • Transfer the batter into the springform pan and gently tap the pan on the counter to level the batter.
  • Bake in the preheated oven for 50 to 60 minutes until the cheesecake is almost fully set, with a slight wobble in the center when gently shaken. If it seems soupy, bake for a few more minutes.
  • Allow the cheesecake to rest and cool for 5 minutes. Gently slide a thin knife along the edge of the cheesecake to separate it from the springform ring. Let it cool for an additional 30 minutes before removing the ring.
  • Chill the cheesecake in the refrigerator for a few hours or overnight before serving.

Similar Recipes