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Butternut Cheesecake

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 slices
Calories 450
A rich and creamy cheesecake infused with roasted butternut squash and warm spices, perfect for fall gatherings.

Ingredients

Dough and parchment

  • 16 oz cream cheese (softened)
  • 8 oz mascarpone cheese (softened)
  • 8 oz sour cream (room temp)
  • 0.5 c maple syrup (room temperature)
  • 0.5 c brown sugar
  • 0.25 c granulated white sugar
  • 0.75 c heavy whipping cream (room temperature)
  • 1 Tbsp vanilla extract
  • 0.25 tsp almond extract (optional)
  • 0.5 tsp maple extract
  • 6 eggs (room temperature)
  • 1.25 c butternut squash (roasted and pureed) ((or pumpkin puree))
  • 3 Tbsp flour
  • 2 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.25 tsp allspice
  • 0.25 tsp nutmeg
  • 1.25 tsp salt
  • 1.5 c heavy whipping cream (cold)
  • 0.75 c powdered sugar
  • 0.5 tsp maple extract
  • 0.25 tsp vanilla extract

Instructions 

  • Preheat oven to 375°F (190°C). Prepare a springform pan with parchment and spray.
  • Mix sugars and spices separately. Cream cheeses, then add sugars, cream, vanilla, and eggs one at a time. Fold in butternut squash.
  • Sift in flour and spices, then pour batter into prepared pan. Tap to remove air bubbles.

Notes

Chill before serving for best flavor and texture.
Calories: 450kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: butternut squash, cheesecake