Butternut Squash Cheesecake

Butternut Squash Cheesecake
  • PREP TIME
    15 mins
  • COOK TIME
    1 hrs 50 mins
  • TOTAL TIME
    5 hrs 40 mins
  • SERVING
    10 People
  • VIEWS
    16

Embrace the unexpected with this crustless Butternut Squash Cheesecake! Imagine the velvety richness of classic cheesecake elevated by the subtle sweetness and earthy notes of roasted butternut squash. Baked at a high temperature for a beautifully browned top, this cheesecake is a study in contrasts – decadent yet light, rustic yet elegant. Cracks are welcome; they add character to this incredibly creamy and flavorful dessert.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    29 g
  • Cholesterol
    166 mg
  • Fiber
    1 g
  • Protein
    7 g
  • Saturated Fat
    16 g
  • Sodium
    327 mg
  • Sugar
    23 g
  • Fat
    28 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

Preheat the oven to 400 degrees F (200 degrees C). Oil a 10-inch springform pan, line with parchment, and set aside. Line a baking sheet with parchment. (5 minutes)

02

Step
10 mins

Cut butternut squash into thick crosswise slices, remove seeds, and place on the lined baking sheet. (10 minutes)

03

Step
1 hrs 15 mins

Roast in the preheated oven until very soft, about 1 hour. When cool enough to handle, separate the flesh from the skin; discard skin. Mash squash until smooth, measure out 1 1/2 cups, and set aside to cool completely. Reserve any remaining squash for another use. (1 hour 15 minutes)

04

Step
2 mins

Increase the oven temperature to 425 degrees F (220 degrees C). (2 minutes)

05

Step
5 mins

Add softened cream cheese, sugar, flour, and salt to a bowl, and cream together with a spatula until very smooth. (5 minutes)

06

Step
10 mins

Add maple syrup, 1 1/2 cups mashed butternut squash, cinnamon, ginger, and nutmeg. Mix with an electric mixer or whisk until combined; mix in vanilla. Add eggs, one at a time, beating well after each addition. Stir in cream. (10 minutes)

07

Step
3 mins

Pour batter into prepared springform pan. Tap the pan lightly on the counter to settle the batter. (3 minutes)

08

Step
55 mins

Bake in the preheated oven until cheesecake is almost fully set, 50 to 60 minutes. The center should wiggle very slightly If the pan is shaken back and forth. If the center seems soupy, continue baking for a few more minutes. (50-60 minutes)

09

Step
35 mins

Remove and let cool for 5 minutes. Run a thin knife between the outside edge of the cheesecake and the inside of the springform ring to release cheesecake from the ring; it will contract as it cools. Let cool 30 minutes more, then remove outside ring. (35 minutes)

10

Step
2 hrs

Refrigerate cheesecake for a few hours or up to overnight before serving. (2 hours)

For an even smoother cheesecake, consider using a food processor to puree the roasted butternut squash.
If you don't have maple syrup on hand, honey can be used as a substitute, but it will alter the flavor profile slightly.
Don't overbake! The slight wiggle in the center is key to achieving the perfect creamy texture.
Feel free to experiment with spices. A pinch of cardamom or cloves would also complement the butternut squash beautifully.
Garnish with toasted pecans, a drizzle of maple syrup, or a dusting of powdered sugar for an extra touch of elegance.

Micheal Jacobson

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 5 Ratings)
Total Reviews: (5)
  • Stan Brakus

    The instructions were very clear and easy to follow. I will definitely be making this again!

  • Vicky Yundt

    I was skeptical about the crustless aspect, but it turned out perfectly! So easy to make and absolutely delicious.

  • Alexis Crist

    My cheesecake cracked on top, but it didn't affect the taste at all. Everyone loved it!

  • Elias Abbott

    This cheesecake is amazing! The butternut squash adds such a unique flavor. It was a hit at our Thanksgiving dinner.

  • Emilio Boyer

    This is my new favorite cheesecake recipe. It's lighter than traditional cheesecake but still incredibly rich and satisfying.

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