Butternut Cheesecake Recipe
Butternut Cheesecake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
Featured In: Baking with Squash
MAKES:
16 servings
TOTAL TIME:
Prep: 40 min. Bake: 1-1/2 hours + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 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 vanilla extract
  • 2 large eggs, lightly beaten
  • SQUASH:
  • 2 cups mashed cooked butternut squash or canned pumpkin
  • 1-1/4 cups sugar
  • 3 large 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.
Originally published as Butternut Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p128

Nutritional Facts

1 slice: 339 calories, 19g fat (11g saturated fat), 117mg cholesterol, 213mg sodium, 37g carbohydrate (26g sugars, 1g fiber), 6g protein.

  • 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 large eggs, lightly beaten
  • SQUASH:
  • 2 cups mashed cooked butternut squash or canned pumpkin
  • 1-1/4 cups sugar
  • 3 large eggs
  • 3 tablespoons all-purpose flour
  • 1-1/2 teaspoons vanilla extract
  • 1/4 teaspoon ground cinnamon
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Butternut Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p128

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