Butternut Squash Cheesecake Recipe

Butternut squash cheesecake recipe is a delightful twist on traditional cheesecake that merges the creamy richness of cheesecake with the earthy, slightly sweet flavor of butternut squash. This dessert is perfect for the fall and winter months, offering a cozy yet sophisticated treat for gatherings, holidays, or simply to satisfy your sweet tooth. With its silky texture and subtle spice blend, butternut squash cheesecake is a dessert that stands out.

A Brief History of Butternut Squash Cheesecake Recipe:

Cheesecake has been a beloved dessert for centuries, with its origins traced back to ancient Greece. Over time, regional variations emerged, incorporating local ingredients. The concept of butternut squash cheesecake likely gained traction in modern kitchens as creative bakers sought to incorporate seasonal produce into classic recipes. Butternut squash, known for its velvety texture and natural sweetness, became a perfect addition to cheesecake, creating a harmonious blend of flavors.

Butternut Squash Cheesecake Recipe

Pinklady

Cheesecake has been a beloved dessert for centuries, with its origins traced back to ancient Greece. Over time, regional variations emerged, incorporating local ingredients. The concept of butternut squash cheesecake likely gained traction in modern kitchens as creative bakers sought to incorporate seasonal produce into classic recipes

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Prep Time 20 minutes mins

Course Dessert

Cuisine Ancient Greece

Servings 12 Slices

Calories 320 kcal

Equipment

• 9-inch springform pan
• Mixing bowls
• Electric mixer or stand mixer
• Baking sheet
• Blender or food processor (if making squash puree)
• Aluminum foil
• Cooling rack

Ingredients

  

For the crust:

• 1 1/2 cups graham cracker crumbs (or digestive biscuits, crushed)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

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For the filling:

• 2 cups butternut squash puree (roasted and blended or canned)
• 16 oz (450g) cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• Pinch of salt

Optional toppings:

• Whipped cream
• Caramel sauce
• Toasted pecans or walnuts

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Instructions

 

• Prepare the Crust:

  Preheat your oven to 350°F (175°C).

  In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.

  Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer.

  Bake the crust for 8-10 minutes. Remove and let it cool while preparing the filling.
• Make the Filling:

  In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.

  Add the butternut squash puree, blending thoroughly.

  Mix in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

  Stir in sour cream, vanilla extract, cinnamon, nutmeg, ginger, and a pinch of salt. Mix until smooth.
• Assemble the Cheesecake:

  Pour the filling over the cooled crust in the springform pan.

  Wrap the bottom of the pan with aluminum foil to prevent leaks.

  Place the pan on a baking sheet and bake for 55-65 minutes, or until the edges are set and the center has a slight jiggle.
• Cool and Chill:

  Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.

  Transfer to a cooling rack and let it cool to room temperature.

  Cover and refrigerate for at least 4 hours, preferably overnight, to set completely.
• Serve and Enjoy:

  Remove the cheesecake from the springform pan. Add your desired toppings, such as whipped cream, caramel sauce, or toasted nuts.

  Slice and serve chilled.

Video

Keyword Butternut Squash Cheesecake Recipe

Similar Recipes:

Pumpkin Cheesecake

Sweet Potato Cheesecake

Carrot Cake Cheesecake

Cinnamon Swirl Cheesecake

Maple Pecan Cheesecake

Frequently Asked Questions About Butternut Squash Cheesecake Recipe:

1. Can I use canned butternut squash puree?

Yes, canned butternut squash puree works perfectly for this recipe and saves time.

2. How can I make butternut squash puree from scratch?

Roast peeled and cubed butternut squash at 400°F (200°C) until tender, then blend until smooth.

3. Can I substitute cream cheese with a lower-fat option?

Yes, you can use reduced-fat cream cheese, but the texture may be slightly less rich.

4. How long will the cheesecake last in the refrigerator?

Stored in an airtight container, it can last up to 5 days.

5. Can I freeze butternut squash cheesecake?

Absolutely! Wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months.

6. What can I use instead of graham crackers for the crust?

Digestive biscuits, gingersnaps, or even crushed pretzels are great alternatives.

7. Can I make this recipe gluten-free?

Yes, use gluten-free graham crackers or cookies for the crust.

8. Do I need a water bath for baking this cheesecake?

While not necessary, a water bath can help prevent cracks. Simply place the springform pan in a larger pan with hot water halfway up the sides.

9. Can I add more spices to the filling?

Absolutely! Adjust the spice blend to your preference by adding cloves, allspice, or more cinnamon.

10. What other toppings work well with this cheesecake?

Fresh fruits, a dusting of powdered sugar, or even chocolate ganache pair wonderfully.

Conclusion:

Butternut squash cheesecake is a unique and flavorful dessert that combines the creamy texture of traditional cheesecake with the warm, earthy flavors of fall spices. Whether for a special occasion or a cozy night in, this recipe is sure to impress. Give it a try and let this seasonal delight become a staple in your dessert repertoire

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