Description
Indulge in the flavors of fall with this creamy and spiced Butternut Squash and Cinnamon Cheesecake. With a simple graham cracker crust and a delightful butternut squash filling, this dessert is perfect for any cozy gathering or holiday celebration.
Ingredients
For the Crust:
– 1 cup graham cracker crumbs
– 5 tablespoons unsalted butter, melted
– 1 tablespoon sugar
For the Filling:
– 15 oz canned butternut squash puree
– 3 packages (8 oz each) cream cheese, softened
– 1 cup sugar
– 4 large eggs
– 1 cup sour cream
– 2 teaspoons vanilla extract
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/2 teaspoon ground nutmeg
Instructions
1. Preheat your oven to 350F (175C).
2. In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of a springform pan. Bake for 8 minutes, then set it aside to cool.
3. In a large mixing bowl, beat the cream cheese and sugar until the texture is smooth and creamy.
4. Add the eggs one at a time to the mixture, making sure to blend well after each addition.
5. Mix in the butternut squash puree, sour cream, vanilla extract, cinnamon, ginger, and nutmeg until all ingredients are fully incorporated.
6. Pour the filling onto the crust in the springform pan.
7. Bake the cheesecake for 1 hour, or until the center is just set. After baking, turn off the oven and allow the cheesecake to cool inside for an additional hour.
8. Once cooled, refrigerate the cheesecake for at least 4 hours before serving.
- Prep Time: 20 minutes