Roasted Butternut Squash Cheesecake Recipe

Name: Roasted Butternut Squash Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: crust; 2 cups crushed ginger snaps; 1 stick of melted butter; filling; 2 average sized butternut squash @3 cups; 24 ounces room temp cream cheese; 1 cup sugar; 1/2 cup brown sugar; 1 tablespoon vanilla; 3 eggs +1 yolk; 2 tablespoons flour; 1/4 cup ricotta cheese; 1 teaspoon nutmeg; 1/2 tablespoon salt

Servings: persons

crust
2 cups crushed ginger snaps
1 stick of melted butter
filling
2 average sized butternut squash @3 cups
24 ounces room temp cream cheese
1 cup sugar
1/2 cup brown sugar
1 tablespoon vanilla
3 eggs +1 yolk
2 tablespoons flour
1/4 cup ricotta cheese
1 teaspoon nutmeg
1/2 tablespoon salt

1
["In a bowl combine the ginger snaps and butter press into a 9"" spring form pan. Set aside.", "Preheat oven to 350 degrees
2
Halve and scoop the seeds from the squash place skin side up and roast for about 30 minutes. Once ready, scoop the squash out of it's skin and into a bowl. Set aside to cool @15 minutes. Once cooled squeeze out excess liquid. I put the squash in a colander, let it sit over the same bowl it cooled in, then press with a spoon.", "In another bowl (or kitchen aid) beat the remaining ingredients together. I usually do this in the order they are listed. Then add the squash and continue to mix until everything's incorporated. Pour into the crust and bake for 50-60 minutes. You want it to be a little jiggly so it doesn't overcook and crack. Let it sit for about 15 minutes then cover with plastic and refrigerate for at least 4 hours."]

1708

kcal

Calories

132

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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: crust, 2 cups crushed ginger snaps, 1 stick of melted butter, filling, and more.

Yes, Roasted Butternut Squash 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.

Roasted Butternut Squash Cheesecake

How did you like this recipe?

Frequently Asked Questions