A special thank you to our contributor Rich from BnBFinder.com for this amazing recipe for butternut squash cheesecake. This cheesecake might be my new favorite of the season!
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What’s my favorite Thanksgiving tradition? That’s simple: EATING! There’s nothing like gathering with your loved ones around a table for the traditional carving of the prized turkey before gobbling up garlic mashed potatoes, sweet potato pie, cranberry sauce, corn bread, salad, green bean casserole and, of course, the turkey. But leave room for dessert (if you can) because there’s usually a pecan pie or pumpkin cheesecake waiting in the wings. You’ll be thankful you did.
Speaking of cheesecake, if you’d like to try something other than pumpkin this year here’s a recipe for Butternut Squash Cheesecake courtesy of Andon-Reid Inn Bed and Breakfast in Waynesville, NC. These spoonfuls of deliciousness surely will be a hit with your guests!
Recipe: Butternut Squash Cheesecake
Ingredients
- Crust:
- 17 (2 inch) gingersnap cookies
- ½ cup toasted pecans
- 1 tablespoon sugar
- A pinch of salt
- ½ teaspoon cinnamon
- 4 tablespoons (½ stick) butter, melted
- Filling:
- 1 cup cooked, mashed butternut squash
- 1 cup sugar
- 1/4 cup heavy cream
- 16 ounces mascarpone cheese, at room temperature
- 16 ounces cream cheese, at room temperature
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 4 eggs
Instructions
Make the crust:
- Preheat oven to 350 degrees F. Lightly coat a 9 inch springform pan with cooking spray and place it on 2 sheets of heavy duty aluminum foil. Bring edges of foil up carefully to fit tightly around the outside of the pan.
- Break the cookies into the bowl of a food processor. Add the nuts, sugar, salt and cinnamon and pulse until finely ground. Gradually add the butter and pulse until it is incorporated. Press the mixture onto the bottom and about 1 inch up the sides of the prepared pan. Bake in oven until just beginning to brown, about 10 minutes. Remove from oven and set aside to cool slightly.
Make the filling:
- In a small saucepan, combine the squash and the sugar. Cook the mixture over medium heat, stirring constantly, about 5 minutes. Turn the heat to low and continue to cook another 5 minutes. Transfer the mixture to the bowl of a food processor and process for one minute. Scrape down the sides. With the motor running, add the heavy cream, mascarpone, cream cheese and spices and process until well blended. Add the eggs, one at a time, until just combined.
- Pour the mixture into the prepared crust. Place the pan into a large roasting pan and add hot water to come one inch up the sides of the pan. Place in oven and bake for approximately 45 minutes. Remove the cheesecake from the oven and cool on a wire rack (center will be slightly jiggly). Cover and refrigerate overnight.
Number of servings (yield): 12 to 16
Rating
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About the blogger:
Rich Rodriguez is the PR & Marketing Coordinator for BnBFinder.com, a top rated bed and breakfast directory. He is an ardent food lover who counts Filipino, Thai and Spanish cuisine as his favorites. He also considers himself a chocoholic.
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Looks good. Will try this Thanksgiving.
I never did meet a squash that I didn’t like. This recipe, I will try as writen, then will play using roasted butternut from the grill and oven. I will also use differant types of squash just to see the outcome.
Butternut squash is one of my favorite foods along with cheesecake now I can have my cake and eat it too.
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