Butternut Cheesecake Recipes

BUTTERNUT SQUASH CHEESECAKE

Steps:

• In a bowl, combine the ginger snaps and butter, and press it into an oiled 9" spring form pan. Set aside.
• Heat the oven to 350 degrees F.
• Cut the butternut squash in half lengthwise and place it, skin side up, onto a baking sheet. Bake for 30 minutes, until softened.
• Scoop the flesh out into a bowl and let cool.
• Place the cooled flesh into a mesh strainer and press out as much excess moisture as possible. Weigh 15 ounces of the drained butternut squash to include in the cheese cake and puree it in a blender or food processor.
• Beat the cream cheese with the paddle attachment in the bowl of a stand mixer.
• Add the sugars and beat until smooth.
• Add the eggs and vanilla and beat on low until combined
• Stir in the butternut squash puree, flour, sour cream, spices, and salt, and beat on low until just combined.
• Pour the mixture into the prepared crust and tap the pan to remove any excess bubbles.
• Place the the foil lined pan into a larger pan, and fill the larger pan with hot water, about one inch high. Place the pan into the oven and bake for about 50 to 60 minutes, until the center is just slightly jiggly. Remove the pan from the water bath and let cool on a wire rack. Do not move the cheesecake for two hours.
• When the cheesecake has cooled completely, cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
• Leftovers can be wrapped and frozen for up to one month.

BUTTERNUT CHEESECAKE

Steps:

• Preheat oven to 300 degrees.
• Grind or crush graham crackers. Add oleo and 2 tablespoons sugar to crackers. Mix and spread into pie dish/tin making sure to tamp down to form crust. Set aside.
• In a large mixing bowl, add cream cheese and 2/3 cups sugar. Cream together well. Add eggs all at one time, mixing only enough to blend. Do not overmix as you want air to stay in the batter to make this light and fluffy. Mix in flavoring. Pour batter into pie tin and smooth out.
• Place pie in oven for about 50 minutes. Test for doneness by gently pressing finger in middle of pie, if it springs back up it's done.
• *note* do not use the toothpick method with this as sometimes the toothpick does not come out completely clean but extra time in the oven will burn it.
• Chill before serving.