Great for Halloween! Kabocha Squash Cheesecake

Kabocha squash, also known as Japanese pumpkin, has a naturally sweet and nutty flavor that adds a unique twist to traditional cheesecake.

This is vegetarian and gluten free recipe. Dish can be prepared in 210 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Great for Halloween! Kabocha Squash Cheesecake

Cooking Method: Baking Cuisine: American Courses: Dessert Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 60 min Rest Time 120 min Total Time 3 hrs 30 mins

Servings: 8 Calories: 2800

Best Season: Fall

Ingredients

Servings

• 500 gram Kabocha Squash
• 200 gram Digestive Biscuits
• 100 gram Butter
• 400 gram Cream Cheese
• 150 gram Granulated Sugar
• 3 unit Eggs
• 1 teaspoon Vanilla Extract
• 1 teaspoon Cinnamon
• 0.5 teaspoon Nutmeg
• 200 gram Whipped Cream
• 4 tablespoon Caramel Sauce

Instructions

1. Preheat the oven to 180°C (350°F).
2. Cut the kabocha squash into small cubes and steam until tender. Mash the cooked squash and set aside.
3. Crush the digestive biscuits into fine crumbs. Melt the butter and mix it with the biscuit crumbs.
4. Press the biscuit mixture into the bottom of a greased springform pan to form the crust.
5. In a mixing bowl, beat the cream cheese and granulated sugar until smooth. Add the mashed kabocha squash, eggs, vanilla extract, cinnamon, and nutmeg. Mix well.
6. Pour the cheesecake batter over the crust in the springform pan.
7. Bake in the preheated oven for 50-60 minutes or until the cheesecake is set.
8. Remove from the oven and let it cool in the pan for about 10 minutes. Then, transfer to a wire rack to cool completely.
9. Once cooled, refrigerate for at least 2 hours or overnight.
10. Serve chilled, topped with whipped cream and drizzled with caramel sauce.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 22g34%

Total Carbohydrate 32g11%

Sugars 18g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.