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Deliciously creamy butternut squash cheesecake topped with whipped cream

Butternut Squash Cheesecake

A delightful twist on traditional cheesecake that combines cream cheese with roasted butternut squash for a warm, comforting dessert perfect for any gathering.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups crushed ginger snaps These will form a crisp and spicy crust.
  • 1 stick melted butter Ensures a buttery, crumbly texture.
For the filling
  • 1 large butternut squash Boast a sweet, nutty flavor when roasted.
  • 24 ounces room temperature cream cheese For a luxurious mouthfeel.
  • 1 cup granulated sugar For sweetness.
  • 1/2 cup brown sugar Adds depth to the sweetness.
  • 3 large eggs Room temperature for best results.
  • 1 large egg yolk Helps achieve creamy consistency.
  • 1 tablespoon pure vanilla extract For aromatic sweetness.
  • 2 tablespoons all-purpose flour Provides structure to the cheesecake.
  • 1/4 cup sour cream Ensures a luscious texture.
  • 1 1/2 teaspoons cinnamon Adds warmth and spice.
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon salt To round out the flavors.

Method
 

Preparation
  1. In a mixing bowl, combine the crushed ginger snaps with melted butter until the mixture resembles wet sand.
  2. Press this mixture firmly into the bottom of an oiled 9" springform pan to create the crust. Set aside.
  3. Preheat your oven to 350 degrees F (175 degrees C).
  4. Cut the butternut squash in half lengthwise and place it cut-side-up on a baking sheet. Bake for about 30 minutes, or until the squash is softened.
  5. Scoop out the flesh and transfer it to a bowl, allowing it to cool.
  6. Place the cooled squash in a mesh strainer and press out excess moisture. Measure 15 ounces of drained squash and puree until smooth.
Mixing
  1. In a stand mixer, beat the cream cheese until creamy. Gradually add both sugars, beating until smooth.
  2. Add the eggs and vanilla, mixing on low speed until just combined.
  3. Gently fold in the butternut squash puree, flour, sour cream, spices, and salt, mixing on low until combined.
Baking
  1. Pour the mixture over the prepared crust and tap to release air bubbles.
  2. Place the springform pan into a larger roasting pan filled with hot water until it reaches about an inch high.
  3. Bake for about 50 to 60 minutes, or until the center is slightly jiggly yet set.
  4. Remove from the water bath and let cool on a wire rack for about two hours.
  5. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Serving
  1. Serve with whipped cream or caramel sauce and fresh fruit.

Notes

For a smoother filling, beat cream cheese thoroughly before adding other ingredients. Make sure all ingredients are at room temperature. If ginger snaps aren't available, graham crackers can be used as an alternative.