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+ servings

Tropical Winter Squash Cheesecake

This "healthy" recipe is for a small cheesecake (that has about 3/4 of a inch of filling) - I made in a pie pan but cake pans would work too if you're not worries about presentation. I use more coconut oil than butter in the crust, maple syrup instead of sugar, and of course, part of the filling is homegrown tropical winter squash.
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Prep Time 30 mins
Cook Time 45 mins
Resting time 4 hrs
Total Time 5 hrs 15 mins
Course Dessert
Cuisine American
Servings 6
Calories 395 kcal

Ingredients
  

For the crust

  • 9 whole graham crackers about 1 package of the Honey Crisp (or most standard packages).
  • 2 tbsp butter
  • 3 tbsp coconut oil
  • 1 pinch of salt
  • 1 tbsp maple syrup
  • 1/2 tsp ground cinnamon

For the filling

  • 12 ounces Philadelphia cream cheese softened to room temperature
  • 1/4 cup sour cream
  • 1 cup winter squash puree
  • 1/4 tsp ground clove (optional)
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 2 medium eggs
  • 1/2 cup+ maple syrup
  • 1 tsp vanilla
  • 1 tbsp flour (optional - I did this just incase the squash and maple syrup loosened the batter too much)

Instructions
 

For the crust

  • Melt butter and coconut oil
  • Break up the crackers roughly and add them to your food processor and pulse until mostly chopped
  • Add coconut oil, butter, maple syrup, salt, and cinnamon and pulse until combined.
  • Press into the bottom of the dish your are using.

For the squash cheesecake filling

  • Beat the cream cheese, sour cream and maple syrup until combined
  • Add the squash and beat until thoroughly mixed
  • Add the eggs and spices and mix until mixture looks fluffy
  • Finally add tablespoon of flour and mix just a little more.
  • Pour over crust until just barely to the top of your pie pan (or use up all of it if you are using spring form or cake pan.
  • Baking in an oven preheated to 325°F for 30-40 minutes until all but the very center is cooked (the center should be a little jiggly).
  • Turn off the oven and leave the door slightly ajar for 30 minutes to an hour.
  • Finish cooling in the refrigerator for at least 4 hours or over night.
  • Top with pretty garnishes! (chopped nuts, caramelized chopped nuts, toasted coconut, cinnamon, whipped cream etc.)

Nutrition

Serving: 8slicesCalories: 395kcalCarbohydrates: 32gProtein: 6gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0gCholesterol: 100mgSodium: 317mgPotassium: 99mgFiber: 1gSugar: 18gVitamin A: 350IUVitamin C: 0mgCalcium: 310mgIron: 1.62mg
Keyword Squash
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