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
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
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
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.