Butternut Squash Cheesecake

  • Difficulty: Medium
  • one hour and 20 minutes
  • 8 servings

We really enjoy cheesecake, and why not? The cheese and sugar mix, topped with all other kinds of ingredients, make it a well-known enjoyable dessert. Also, there are lots of ingredients you can add into the mix. Like butternut squash for example, which is not the most usual cheesecake ingredient. Flavor it with cinnamon, nutmeg, and vanilla and enjoy a fresh scent of autumn.

Ingredients Needed for Butternut Squash Cheesecake

10 ounces of biscuit crumbs
2 ounces of butter, melted
5 ounces of mascarpone
7 ounces of cream cheese
1 egg
¼ cup sugar
3.5 ounces of butternut squash puree
½ teaspoon vanilla extract
½ teaspoon nutmeg
½ teaspoon cinnamon
7 ounces of dark chocolate
1 tablespoon coconut oil

How to Cook Butternut Squash Cheesecake

  1. Preheat the oven to 300 degrees F/150 degrees C.
  2. Mix the crumbled cookies and melted butter in a large bowl.
  3. Grab a 10 X 4 inch (25 X 10 cm) baking tray and lay the biscuits on the bottom. Press them well to release the excess air.
  4. Slide the tray into the oven for the next 15 minutes.
  5. Add the mascarpone and cream cheese in a large bowl. Add the egg, sugar, mash, and vanilla extract. Season with nutmeg and cinnamon.
  6. Set up your mixer and mix the ingredients in the bowl until smooth and creamy.
  7. Evenly spread the mixture over the biscuit crumbs.
  8. Slide the tray into the oven for the next 45 minutes at 325 degrees F/165 degrees C.
  9. Fill a saucepan halfway with water and heat it over medium heat.
  10. Bring it to a boil and place a heatproof bowl on top. Add the dark chocolate and coconut oil. Melt it while stirring with a spatula from time to time.
  11. Drizzle the melted chocolate over the cheesecake.
  12. Let it cool for the next 2 hours.

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