Description
Butternut Squash Cheesecake is a delightful twist on a classic dessert, blending the creamy richness of cheesecake with the warm, earthy flavors of roasted butternut squash. Infused with cinnamon and nutmeg, this velvety treat is perfect for fall gatherings and holiday celebrations. Its stunning orange hue and rich texture make it an inviting centerpiece that will leave your guests craving more.
Ingredients
Scale
- 2 cups roasted butternut squash puree (about 1 medium squash)
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp vanilla extract
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- Roast butternut squash halves at 400°F (200°C) for 40-45 minutes until tender; scoop out the flesh and puree.
- In a mixing bowl, beat together cream cheese and sugar until smooth. Add eggs one by one, blending well after each addition.
- Mix in vanilla extract, cinnamon, nutmeg, and butternut squash puree until combined.
- Press graham cracker crumbs mixed with melted butter into the bottom of a springform pan. Pour the filling over the crust.
- Bake for 50-60 minutes until edges are set but center is slightly jiggly. Cool at room temperature before refrigerating for at least four hours or overnight.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 23g
- Sodium: 295mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg