Butternut Cheesecake Recipe

Butternut Cheesecake Recipe photo by Taste of Home

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Why settle for a single dessert when you can have both squash pie and cheesecake in one delectable bite? I appreciate the recipe's do-ahead convenience. —Ellen Miller, Millersburg, Ohio

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Butternut Cheesecake Recipe

Prep: 40 min. Bake: 1-1/2 hours + chilling

Yield: 16 Servings

40 90 130

Ingredients

2 cups graham cracker crumbs
1 tablespoon sugar
1/2 cup butter, melted
CHEESECAKE:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
1 tablespoon cornstarch
1 teaspoon vanilla extract
2 eggs, lightly beaten
SQUASH:
2 cups mashed cooked butternut squash or canned pumpkin
1-1/4 cups sugar
3 eggs
3 tablespoons all-purpose flour
1-1/2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon

Directions

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Combine the cracker crumbs, sugar and butter; press onto the bottom and 1-1/2 in. up sides of pan. Set aside.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, cornstarch and vanilla. Add eggs; beat on low speed just until combined. Spread into prepared pan.
In a food processor, combine ingredients for the squash layer. Gently spread over cheesecake layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 1-1/2 hours or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Yield: 16 servings.

Nutritional Facts 1 slice equals 339 calories, 19 g fat (11 g saturated fat), 117 mg cholesterol, 213 mg sodium, 37 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Butternut Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p128