Description
Butternut Squash Cheesecake is a delightful twist on the classic dessert, blending creamy cheesecake with the warm, sweet flavors of roasted butternut squash. Perfect for autumn gatherings or cozy nights in, this rich and aromatic cheesecake offers a delicious balance of textures and spices that will impress your guests and satisfy your sweet cravings.
Ingredients
Scale
- 1 ½ cups roasted butternut squash (about 1 medium squash)
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 cup graham cracker crumbs
- ½ cup unsalted butter, melted
Instructions
- Preheat oven to 400°F (200°C). Halve the butternut squash, scoop out seeds, and roast cut-side down for 30-40 minutes until tender.
- Cool the squash slightly, then scoop the flesh into a bowl. Add cream cheese, sugar, eggs, cinnamon, and nutmeg; blend until smooth.
- In another bowl, combine graham cracker crumbs with melted butter; press firmly into the bottom of a springform pan.
- Pour the butternut squash mixture over the crust; bake at 325°F (160°C) for about an hour or until set.
- Cool to room temperature before refrigerating for at least four hours or overnight.
- Serve chilled with whipped cream or candied pecans.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (95g)
- Calories: 305
- Sugar: 24g
- Sodium: 226mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 82mg