Kabocha Squash Cheesecake with Caramelized Walnuts

Name: Kabocha Squash Cheesecake with Caramelized Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 70 grams Crackers or cookies; 35 grams Melted butter (unsalted); 150 grams Kabocha squash (peeled and seeded); 200 grams Cream cheese; 100 grams Sour cream; 2 Eggs; 80 to 90 grams Cane sugar; 100 ml Heavy cream; 1 tsp Lemon juice; 1 tbsp Rum; 1 tbsp Cake flour; 1/2 tsp Cinnamon powder; 100 grams Walnuts (roughly chopped); 100 grams Caramel Creamor 2360958)

Servings: persons

70 grams Crackers or cookies
35 grams Melted butter (unsalted)
150 grams Kabocha squash (peeled and seeded)
200 grams Cream cheese
100 grams Sour cream
2 Eggs
80 to 90 grams Cane sugar
100 ml Heavy cream
1 tsp Lemon juice
1 tbsp Rum
1 tbsp Cake flour
1/2 tsp Cinnamon powder
100 grams Walnuts (roughly chopped)
100 grams Caramel Creamor 2360958)

1
Preparations: Cut the kabocha into appropriate sizes, dampen lightly with water, cover with plastic wrap and microwave until soft.
2
Bring the cream cheese, sour cream, and eggs to room temperature.
3
Sift the flour and cinnamon powder together.
4
Line the bottom and side of the mold with parchment paper, and cover the outside with aluminum foil.
5
Preheat the oven to 170C.
6
Prepare hot water for baking later.
7
Finely grind the cookies, and mix in the melted butter to moisten.
8
Spread evenly on the bottom of the mold.
9
Add the softened kabocha in a food processor and mix.
10
Mix in the eggs, and after that, carefully mix in all the other ingredients in the listed order.
11
Pour batter into the mold.
12
Place it on a baking sheet filled with hot water and bake for 45 to 50 minutes.
13
It's done once the skewer comes out clean.
14
Once baked, tap the mold on countertop from about 15 cm above to eliminate any hot air.
15
Place a knife between the mold and parchment paper and run it around once.
16
Place it on a cooling rack to cool.
17
Let it rest overnight in the refrigerator.
18
Remove from the mold the next day and it's done The walnut toppings are optional.
19
Toppings: Add the walnuts in a frying pan and dry roast over low heat until it starts to make a crinkly sound.
20
Add caramel cream and walnuts in a bowl and combine together.
21
You can use more cream if you like.
22
As soon the nuts and caramel are mixed, spread out evenly on top of the cheesecake.
23
Sprinkle the top with pumpking seeds too if you have some to finish.

8445

kcal

Calories

Fat

2012

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 14 ingredients. The key ingredients include: 70 grams Crackers or cookies, 35 grams Melted butter (unsalted), 150 grams Kabocha squash (peeled and seeded), 200 grams Cream cheese, and more.

Yes, Kabocha Squash Cheesecake with Caramelized Walnuts 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!