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.
- 1 pound butternut squash, cut in half and seeded
- 7 ounces ginger cookies
- ¼ cup unsalted butter, melted
- ½ cup packed light brown sugar
- ¼ teaspoon ground cinnamon
- 14 ounces cream cheese
- 3 eggs
- 1 teaspoon vanilla extract
- ⅔ cup buttermilk
- 2 tablespoons green pumpkin seeds, toasted
- Grease an 8-inch springform pan.
- Preheat oven to 325°F.
- Bake squash until soft. Cool, then puree flesh in food processor.
- Whiz ginger cookies to fine crumbs and add melted butter.
- Press mixture into base of prepared pan. Cover and chill.
- Mix brown sugar, cinnamon, and cream cheese together in bowl until smooth.
- Add eggs, vanilla, squash puree, and buttermilk and mix well. Pour filling over crust.
- 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.
Become a Saturday Evening Post member and enjoy unlimited access. Subscribe now