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Butternut Squash Cheesecake

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A delightful twist on classic cheesecake that combines creamy goodness with the warmth of roasted butternut squash, perfect for autumn gatherings.

Ingredients

Scale
  • 2 cups crushed ginger snaps
  • 1 stick of melted butter
  • 1 large butternut squash
  • 24 ounces room temperature cream cheese
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 room temperature eggs plus one yolk
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons all-purpose flour
  • 1/4 cup sour cream
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Combine the crushed ginger snaps and melted butter in a medium bowl until mixed.
  3. Press the mixture into the bottom of a 9-inch springform pan.
  4. Bake the crust for about 8-10 minutes until slightly golden and let it cool.
  5. Roast the butternut squash until fork-tender (about 40-50 minutes at 400°F / 200°C), then puree it until smooth.
  6. Beat the cream cheese in a large mixing bowl until fluffy, then mix in the granulated and brown sugar.
  7. Add the butternut squash puree, mixing well, then the eggs one at a time, followed by the vanilla, flour, sour cream, spices, and salt.
  8. Pour the filling over the cooled crust and smooth the top.
  9. Bake for about 50-60 minutes until the edges are set and center slightly jiggles.
  10. Cool slowly for about an hour, then refrigerate for at least 4 hours before serving.

Notes

For best results, refrigerate overnight. Consider garnishing with whipped cream or nuts before serving.

Nutrition

Keywords: butternut squash cheesecake, fall dessert, autumn recipes, cheesecake recipe

Find it online: https://platefulkitchen.com/creamy-butternut-squash-cheesecake-fall-comfort-dessert/