This Butternut Squash Cheesecake is a delightful autumn-inspired dessert that combines the creamy richness of traditional cheesecake with the subtle sweetness and earthiness of butternut squash. The velvety cheesecake filling is infused with cinnamon, nutmeg, and a hint of vanilla, perfectly complementing the roasted butternut squash. The result is a beautifully spiced, creamy cheesecake with a slight tang from cream cheese, balanced by the natural sweetness of the squash. It’s all set atop a buttery graham cracker crust, making it a perfect centerpiece for any fall gathering or holiday table.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
For the Filling:
- 1 cup roasted butternut squash purée (about 1 small butternut squash)
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup sour cream
For the Topping (optional):
- Whipped cream
- A sprinkle of ground cinnamon
- Toasted pecans
Instructions
- Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon. Add the melted butter and mix until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer.
- Bake the crust for 8-10 minutes, then remove from the oven and let it cool while you prepare the filling.
- Make the Filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the roasted butternut squash purée, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until well combined and the mixture is smooth.
- Add the sour cream and mix until just incorporated.
- Assemble and Bake:
- Pour the cheesecake filling over the cooled crust, spreading it out evenly.
- Place the springform pan on a baking sheet (to catch any drips) and bake for 55-65 minutes, or until the center is almost set (it should still have a slight jiggle in the middle).
- Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
- Remove the cheesecake from the oven and run a knife around the edge of the pan to loosen it. Let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.
- Serve:
- Before serving, top the cheesecake with a dollop of whipped cream, a sprinkle of cinnamon, and toasted pecans if desired.
- Slice and enjoy this creamy, spiced treat!
