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Categories:
butternut unsalted butter ground cinnamon ground allspice nutmeg ground ginger cream cheese sugar flour sour cream vanillla salt eggs unsalted butter sugar egg yolk vanilla flour salt
Viewed: 52 - Published at: 6 years agoIngredients
- 1 small butternut squash (about 1 3/4 pounds)
- unsalted butter, for parchment and pan
- 34 teaspoon ground cinnamon
- 18 teaspoon ground allspice
- 18 teaspoon freshly grated nutmeg
- 12 teaspoon ground ginger
- 2 12 lbs cream cheese, room temperature
- 1 34 cups sugar
- 12 cup all-purpose flour
- 34 cup sour cream
- 1 14 teaspoons pure vanillla extract
- 14 teaspoon salt
- 5 large eggs
- 6 tablespoons unsalted butter, softened
- 13 cup sugar
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour, plus more for work surface
- 1 pinch salt
Method
- Preheat oven to 350F
- MAKE THE FILLING: Cut squash in half lengthwise; remove seeds, and reserve for another use.
- Place squash, cut sides down on a baking sheet lined with buttered parchment paper.
- Bake until tender, about 45 minutes.
- Transfer sheet to a wire rack; let cool.
- MAKE THE CRUST: Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy.
- Mix in egg yolk and vanilla.
- Reduce speed to low.
- Add flour and salt; mix until dough comes together.
- Shape into a disk; wrap in plastic.
- Refrigerate until fim, at least 30 minutes and up to 1 day.
- On a lightly floured surface, roll dough into a 10-inch circle, a scant 1/4-inch thick.
- Fit into bottom of a 10-inch springform pan.
- Freeze 15 minutes.
- Bake until crust is firm and pale golden, 12-15 minutes.
- Transfer to a wire rack; let cool completely.
- Reduce oven temperature to 325F.
- Scoop squash flesh into the bowl of a food processor; process until pureed.
- Transfer 1 cup puree to a medium bowl; reserve remainder for another use.
- Stir in cinnamon, allspice, nutmeg, and ginger.
- Wrap exterior of springform pan (including base) in 2 layers of foil.
- Butter sides of pan; set aside.
- Put cream cheese into the clean bowl of an electric mix fitted with the clean paddle attachment; mix on medium speed until fluffy.
- Gradually add sugar and flour, mixing until smooth.
- Mix in sour cream, vanilla and salt.
- Mix eggs, one at a time, until just combined, do not over mix.
- Stir 2 cups cream cheese mixture into squash mixture; set aside.
- Pour remaining cream cheese mixture into prepared pan on top of crust.
- Drop dollops of squash-cream cheese mixture on top.
- Gently swirl with a butter knife.
- Set pan in a large shallow roasting pan.
- Transfer to oven.
- Carefully pour enough boiling water into roasting pan to come halfway up sides of cheesecake.
- Bake until cake is set but still slightly wobbly in center, 50-60 minutes.
- Turn off oven; let stand in oven with door slightly ajar for 1 hour.
- Let cool completely on wire rack.
- Refrigerate for at least 6 hours or overnight.
- Run a knife around sides of cake; unmold.
