Thanksgiving season is here and I see orange color everywhere. So keeping with this color theme, I thought of making a dessert which screams Thanksgiving’s flavor, color, and taste altogether. Butternut squash cheesecake is a special cheesecake in which cream cheese is mixed with pureed butternut squash and poured over the crust made up of a chocolate flavor cookies and walnuts.
This cheesecake is so creamy with the perfect crunchy crust. The walnut goes really well with the cookies and the butternut squash filling. You can also use pumpkin for this recipe. This dessert is a combination of my three favorite things i.e cheesecake, butternut squash and walnuts.
In this cheesecake, I have used low-fat cream cheese, so it is low-fat butternut squash cheesecake recipe.
Butternut Squash Cheesecake Recipe
Course: DessertCuisine: AmericanDifficulty: Medium6
servings20
minutes55
minutes60
minutesButternut squash cheesecake is a yummy cheese cake recipe with walnut and graham crackers crust. Butternut squash is perfectly in sync with cream cheese to make this beautiful and delicious cheesecake.
Ingredients
- For Crust:-
15 chocolate graham crackers or oreo cookies or wafers(about 1 cup of cookie crumbs)
12 walnuts
2 Tbsp of melted butter
1/2 tsp of pumpkin spice
- For Filling :-
8 oz of low-fat cream cheese
1/4 cup of low-fat greek yogurt
1/2 cup of sugar
1 cup of butternut squash puree or pumpkin puree
1 egg
1 Tbsp of flour
10 walnuts, crushed
1 tsp of pumpkin spice
Directions
- Preheat the oven to 400 F and grease well 8-inch springform cake pan.
- Process the cookies and walnuts into crumbs (like bread crumbs) in a food processor and mix well with butter and spice.
- Put the cookies mixture into the spring form pan and press it down and over the edges.
- Bake the crust for 10 minutes, then let it cool down completely before filling it with cream cheese mixture.
- Now turn down the oven to 325 F.
- Beat cream cheese, sugar and yogurt until it is smooth and creamy. Check for the sugar, if needed add more.
- Now add butternut squash puree and mix well. Then add an egg, flour and pumpkin spice and mix again. Do not over mix.
- Pour the filling into the crust. Lastly spread the walnuts over the cheese filling and sprinkle a tsp of sugar over the walnuts.
- Bake it in 325F for 50-55 minutes, then switch off the oven and open the oven’s door slightly and let the cheesecake sit in the oven again for about 20 minutes.
- The cheesecake will be firm on the outside but still be jiggling at the center.
- Let the cheesecake cool down completely, then refrigerate it for at least an hour, so it can set fully. Serve butternut squash cheesecake with caramel or chocolate sauce.
Notes
- Make sure not to beat cheese mixture too much and also do not over bake otherwise cheesecake will get cracked on the top.
- If you are vegetarian and want to make it egg less, just double the amount of flour.
- Serve butternut squash cheesecake with caramel or chocolate sauce.
