Easy Kabocha Cheesecake for Halloween
Kabocha pumpkin is a popular ingredient in Japanese cuisine and is often used in sweet dishes like this cheesecake.
This is vegetarian recipe. Dish can be prepared in 180 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Easy Kabocha Cheesecake for Halloween
Ingredients
Instructions
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Preheat the oven to 325°F (160°C).
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Cut the kabocha pumpkin into small chunks and steam until tender. Mash the steamed pumpkin and set aside.
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In a mixing bowl, combine the cream cheese and sugar until smooth.
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Add the eggs one at a time, mixing well after each addition.
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Stir in the mashed kabocha pumpkin, heavy cream, all-purpose flour, vanilla extract, cinnamon, and nutmeg. Mix until well combined.
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In a separate bowl, mix the graham cracker crumbs and melted butter until well combined.
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Press the graham cracker mixture into the bottom of a greased 9-inch (23 cm) springform pan.
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Pour the pumpkin cheesecake mixture over the graham cracker crust.
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Bake in the preheated oven for 40 minutes, or until the center is set.
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Remove from the oven and let it cool in the pan for 10 minutes.
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Transfer the cheesecake to a wire rack and let it cool completely.
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Refrigerate for at least 2 hours, or overnight, before serving.
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Serve chilled and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 38g13%
- Sugars 25g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
