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Butternut Cheesecake

 Butternut Cheesecake
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
16 ServingsPrep: 40 min. Bake: 1-1/2 hours + chilling

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 McCormick® Pure 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 McCormick® Pure 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

2 of 2

Butternut Cheesecake (continued)

Directions (continued)

  • 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.