Butternut Squash Cheesecake

Instructions

Make the crust:

1. 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.
2. 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:

1. 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.
2. 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.