Butternut Squash 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 SQUASH CAKES

Steps:

• Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion; cook and stir until onion is softened, about 5 minutes. Set aside to cool.
• Place butternut squash in a large bowl, and season with curry powder, cumin, sea salt, and black pepper. Toss with a fork, then stir in the egg, garbanzo-fava bean flour, and corn flour. Mix in cooled onions.
• Heat 2 tablespoons olive oil in a skillet over medium heat. Scoop about 1/4 cup of the butternut squash mixture into the pan. Flatten to a patty about 1/4-inch thick. Pan fry until crisp and browned, about 3 minutes per side. Repeat with remaining squash mixture.
• Top with sour cream and pumpkin seeds before serving.

BUTTERNUT SQUASH CHEESECAKE BARS (GLUTEN-FREE)

Steps:

• Steam diced butternut squash until soft.
• Preheat oven to 300ºF.
• In a small bowl, combine graham cracker crumbs with melted butter.
• Press the crust onto the bottom of an 8 x 8-inch pan. Set aside.
• In a larger bowl, add cream cheese and sugar. Beat until light and fluffy.
• Beat in eggs, one at a time, until the eggs are blended.
• Add steamed butternut squash and pumpkin pie spice and beat again until blended.
• Transfer the mixture to the pan and bake in the oven for 45 minutes.
• Turn off the oven and leave the door a jar for 1 hour. I usually place a kitchen towel to keep the door open slightly.
• When the cheesecake has cooled down, refrigerate for a few hours or overnight.
• Dust with powdered sugar (optional), infuse love and slice the cheesecake into 9 square bars.
• Serve with nuts and whipped cream (optional).