Halloween Kabocha Cheesecake – a delicious recipe with squash, Cream cheese, Egg, sugar, flour, cookies. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prep the kabocha: - remove the skin of kabocha squash and dice.
2
Put into a heatproof container, cover with plastic wrap, and use a 600w microwave to heat for 4 to 6 minutes.
3
If a skewer comes out clean, this is fine even if it hasn't completely softened.
4
Pre-heat your oven to 360F/180C.
5
Crush Oreo cookies (with the cream still intact) and spread them on a baking pan.
6
Blend the ingredients marked with together with the kabocha from step 1 until creamy.
7
Spread the mixture from step 3 on top of the pan from step 2.
8
Bake at 360F/180C (middle or lower level) for 40 to 45 minutes.
9
Once cooled, cut into bars.
10
Wrap them in cute wrapping paper like candy and you're done!
615
kcal
Calories
44
g
Fat
43
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 320 grams Kabocha squash, 250 grams Cream cheese, 2 Egg (medium), 200 ml Heavy cream, and more.
Yes, Halloween Kabocha 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.
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