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1
Preheat oven to 350F
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2
MAKE THE FILLING: Cut squash in half lengthwise; remove seeds, and reserve for another use.
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3
Place squash, cut sides down on a baking sheet lined with buttered parchment paper.
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4
Bake until tender, about 45 minutes.
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5
Transfer sheet to a wire rack; let cool.
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6
MAKE THE CRUST: Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy.
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7
Mix in egg yolk and vanilla.
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8
Reduce speed to low.
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9
Add flour and salt; mix until dough comes together.
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10
Shape into a disk; wrap in plastic.
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11
Refrigerate until fim, at least 30 minutes and up to 1 day.
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12
On a lightly floured surface, roll dough into a 10-inch circle, a scant 1/4-inch thick.
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13
Fit into bottom of a 10-inch springform pan.
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14
Freeze 15 minutes.
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15
Bake until crust is firm and pale golden, 12-15 minutes.
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16
Transfer to a wire rack; let cool completely.
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17
Reduce oven temperature to 325F.
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18
Scoop squash flesh into the bowl of a food processor; process until pureed.
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19
Transfer 1 cup puree to a medium bowl; reserve remainder for another use.
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20
Stir in cinnamon, allspice, nutmeg, and ginger.
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21
Wrap exterior of springform pan (including base) in 2 layers of foil.
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22
Butter sides of pan; set aside.
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23
Put cream cheese into the clean bowl of an electric mix fitted with the clean paddle attachment; mix on medium speed until fluffy.
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24
Gradually add sugar and flour, mixing until smooth.
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25
Mix in sour cream, vanilla and salt.
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26
Mix eggs, one at a time, until just combined, do not over mix.
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27
Stir 2 cups cream cheese mixture into squash mixture; set aside.
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28
Pour remaining cream cheese mixture into prepared pan on top of crust.
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29
Drop dollops of squash-cream cheese mixture on top.
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30
Gently swirl with a butter knife.
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31
Set pan in a large shallow roasting pan.
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32
Transfer to oven.
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33
Carefully pour enough boiling water into roasting pan to come halfway up sides of cheesecake.
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34
Bake until cake is set but still slightly wobbly in center, 50-60 minutes.
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35
Turn off oven; let stand in oven with door slightly ajar for 1 hour.
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36
Let cool completely on wire rack.
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37
Refrigerate for at least 6 hours or overnight.
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38
Run a knife around sides of cake; unmold.
