Squash Cheesecake

Lack of communication before a family gathering can lead to too many pumpkin pies at the dessert table. Surprise your loved ones with this sweet twist on traditional fall flavor: butternut squash cheesecake from Cake Basics: 70 Recipes Illustrated Step by Step courtesy of Firefly Books.

Squash Cheesecake

(Makes 10-12 servings)

Ingredients

Squash Puree

• • 1 pound butternut squash, cut in half and seeded

 

Crust

• • 7 ounces ginger cookies
  • ¼ cup unsalted butter, melted

 

Cheesecake

• • ½ cup packed light brown sugar
  • ¼ teaspoon ground cinnamon
  • 14 ounces cream cheese
  • 3 eggs
  • 1 teaspoon vanilla extract
  • ⅔ cup buttermilk

 

Garnish

• • 2 tablespoons green pumpkin seeds, toasted

Directions

1. Grease an 8-inch springform pan.
2. Preheat oven to 325°F.
3. Bake squash until soft. Cool, then puree flesh in food processor.
4. Whiz ginger cookies to fine crumbs and add melted butter.
5. Press mixture into base of prepared pan. Cover and chill.
6. Mix brown sugar, cinnamon, and cream cheese together in bowl until smooth.
7. Add eggs, vanilla, squash puree, and buttermilk and mix well. Pour filling over crust.
8. Bake 40 to 50 minutes. Cool in oven for 5 minutes with door ajar; cool and chill. Scatter seeds over.

For more adventures in sweets, check out Cake Basics: 70 Recipes Illustrated Step by Step (My Cooking Class) by Abi Fawcett, photographs by Deirdre Rooney, Firefly Books 2011, $24.95 paperback.