Butternut Cheesecake
A rich and creamy cheesecake infused with roasted butternut squash and warm spices, perfect for fall gatherings.
Ingredients
Crust and Base
- 16 oz cream cheese (softened)
- 8 oz mascarpone cheese (softened)
- 8 oz sour cream (room temp)
- 0.5 c maple syrup (room temperature)
- 0.5 c brown sugar
- 0.25 c granulated white sugar
- 0.75 c heavy whipping cream (room temperature)
- 1 Tbsp vanilla extract
- 0.25 tsp almond extract (optional)
- 0.5 tsp maple extract
- 6 eggs (room temperature)
- 1.25 c butternut squash (roasted and pureed) ((or pumpkin puree))
- 3 Tbsp flour
- 2 tsp ground cinnamon
- 0.25 tsp ground cloves
- 0.25 tsp allspice
- 0.25 tsp nutmeg
- 1.25 tsp salt
Whipped Cream Topping
- 1.5 c heavy whipping cream (cold)
- 0.93 c powdered sugar
- 0.5 tsp maple extract
- 0.25 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Prepare a springform pan with parchment and spray.
- Mix sugars and spices separately. Cream cheeses, then add sugars, cream, vanilla, and eggs one at a time. Fold in butternut squash and dry ingredients.
- Pour batter into prepared pan, tap to remove air bubbles, and bake for about 60 minutes.
- Let cool, then whip heavy cream with powdered sugar and extracts for topping.
Notes
Chill the cheesecake before serving for best results.