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Butternut Squash Cheesecake

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 slices
Calories 420
A rich and flavorful cheesecake featuring roasted butternut squash and warm spices, perfect for fall gatherings.

Ingredients

Crust

  • 2 cups crushed ginger snaps
  • 1 stick melted butter

Filling

  • 24 ounces room temperature cream cheese
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 eggs room temperature eggs plus one yolk
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons all purpose flour
  • 1/4 cup sour cream
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Instructions 

  • Combine crushed ginger snaps and melted butter; press into a greased 9" springform pan.
  • Bake the crust at 350°F for 10 minutes.
  • Roast butternut squash halves at 350°F for 30 minutes, then scoop flesh and puree.
  • Beat cream cheese and sugars until smooth, add eggs, vanilla, and squash puree; mix until just combined.
  • Pour filling into crust, bake in water bath at 350°F for 50-60 minutes until slightly jiggly, then cool.
  • Refrigerate for at least 4 hours before serving.

Notes

Ensure the cheesecake is fully cooled before refrigerating to prevent cracks.
Calories: 420kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: butternut squash, cheesecake, spices