Butternut Cheesecake Recipes

Steps:

• Preheat oven to 325°F.
• Have all ingredients at room temperature, but if your cream cheese is still cold, microwave it for 15-20 seconds or so to soften it.
• Beat the softened cream cheese with an electric mixer on medium speed until blended and smooth.
• Add Greek yogurt and mix to incorporate.
• Add sugar and spice; beat until incorporated.
• Add vanilla, beat until incorporated.
• Lightly beat one egg, add to batter and beat briefly just to combine. Repeat with remaining eggs, one at a time.
• Add butternut squash; beat just until incorporated and smooth.
• Spray baking pan with cooking spray. Pour batter into pan.
• Bake in middle of oven at 325 degrees for about 35 to 40 minutes, or until center is almost set (the center should jiggle slightly when pan is gently shaken). If you are using a springform pan, adjust baking time accordingly.
• Remove from oven and cool on a rack. When completely cool, chill for at least a few hours (or place in freezer for about 30-40 minutes).
• NOTE: I tried adding a couple tablespoons of almond milk to the mashed butternut squash and mixing in well. I think the cake came out even a bit lighter in texture. If you try this, be careful not to use too much almond milk because it would make the butternut too runny.

Steps:

• Preheat oven to 300 degrees.
• Grind or crush graham crackers. Add oleo and 2 tablespoons sugar to crackers. Mix and spread into pie dish/tin making sure to tamp down to form crust. Set aside.
• In a large mixing bowl, add cream cheese and 2/3 cups sugar. Cream together well. Add eggs all at one time, mixing only enough to blend. Do not overmix as you want air to stay in the batter to make this light and fluffy. Mix in flavoring. Pour batter into pie tin and smooth out.
• Place pie in oven for about 50 minutes. Test for doneness by gently pressing finger in middle of pie, if it springs back up it's done.
• *note* do not use the toothpick method with this as sometimes the toothpick does not come out completely clean but extra time in the oven will burn it.
• Chill before serving.

Steps:

• Steam diced butternut squash until soft.
• Preheat oven to 300ºF.
• In a small bowl, combine graham cracker crumbs with melted butter.
• Press the crust onto the bottom of an 8 x 8-inch pan. Set aside.
• In a larger bowl, add cream cheese and sugar. Beat until light and fluffy.
• Beat in eggs, one at a time, until the eggs are blended.
• Add steamed butternut squash and pumpkin pie spice and beat again until blended.
• Transfer the mixture to the pan and bake in the oven for 45 minutes.
• Turn off the oven and leave the door a jar for 1 hour. I usually place a kitchen towel to keep the door open slightly.
• When the cheesecake has cooled down, refrigerate for a few hours or overnight.
• Dust with powdered sugar (optional), infuse love and slice the cheesecake into 9 square bars.
• Serve with nuts and whipped cream (optional).