Butternut Squash & Spice Cheesecake Recipe

Name: Butternut Squash & Spice Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the base and topping:; 100 grams whole hazelnuts; 25 grams unsalted butter; 25 grams light brown sugar; 1/2 teaspoon flaky sea salt; 1 teaspoon ground cinnamon; 200 grams biscuit (or graham cracker) crumbs; 300 grams sour cream; 50 grams granulated sugar; Seeds from 1/2 vanilla pod; For the filling:; 1 butternut squash, to yield 360g when cooked (or a can of pumpkin puree); 375 grams full fat cream cheese; 265 grams granulated sugar; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground cardamom; 3 eggs; 2 tablespoons all-purpose flour; 150 milliliters sour cream

Servings: persons

For the base and topping:
100 grams whole hazelnuts
25 grams unsalted butter
25 grams light brown sugar
1/2 teaspoon flaky sea salt
1 teaspoon ground cinnamon
200 grams biscuit (or graham cracker) crumbs
300 grams sour cream
50 grams granulated sugar
Seeds from 1/2 vanilla pod
For the filling:
1 butternut squash, to yield 360g when cooked (or a can of pumpkin puree)
375 grams full fat cream cheese
265 grams granulated sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
3 eggs
2 tablespoons all-purpose flour
150 milliliters sour cream

1
Preheat the oven to 450u00b0 F (425u00b0 F convection). Line a springform 9-inch cake pan with baking parchment.
2
Start by preparing the squash for the filling. Halve the butternut squash (you can leave the skin on) and remove the seeds. Wrap loosely in aluminum foil and roast in the oven, cut-side facing upwards, for 40 to 50 minutes ,until the flesh is soft. Once cool enough to handle, scoop out the pulp, place in a bowl and mash with a fork or potato ricer. You can do this a day in advance if you like and store the mashed squash in the fridge until needed.
3
Reduce the oven temperature to 350u00b0 F (325u00b0 F convection). Now prepare the base: Roast the hazelnuts on a tray for 8 minutes before removing. Rub with a clean towel to get rid of some of the papery brown skins, then crush to a rough crumb (you can use a food processor or chop with a knife). Melt the butter and set aside. Put the chopped hazelnuts and other remaining ingredients for the base (brown sugar, sea salt, cinnamon, biscuit crumbs) in a bowl, pour in the melted butter, and stir to combine. Tip the mixture into the tin and spread around to cover the base. Flatten a little but don't compress too much. Bake for 10 minutes, then allow to cool.
4
Place the cream cheese, sugar, and spices for the filling in a mixer with a paddle attachment (or use a large spoon, if making by hand). Work at a medium speed until well combined, then add the eggs one at a time. Finally add the butternut puree, flour, and sour cream and mix well. Pour over the base and bake for about 25 to 30 minutes. Remove from the oven and allow to rest and cool for 10 minutes.
5
Mix the sour cream for the topping with the sugar and vanilla seeds until you have a smooth paste. Pour over the top of the baked cheesecake, making sure not to pour it all in one spot, as it may sink in. Then use the back of a spoon or a small spatula to spread evenly over the top. Return to the oven for a final 10 minutes. Cool in the fridge for at least 6 hours (or overnight) before cutting and eating.

1232

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the base and topping:, 100 grams whole hazelnuts, 25 grams unsalted butter, 25 grams light brown sugar, and more.

Yes, Butternut Squash & Spice Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Butternut Squash & Spice Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions