Recipes Desserts Cakes Cheesecake Recipes Butternut Squash Cheesecake 5.0 (5) 5 Reviews 1 Photo This butternut squash cheesecake is genius—it’s lighter, more flavorful, and just as rich and decadent as its pumpkin cheesecake cousin. This one is baked Basque cheesecake-style, hot and fast, needs no crust, and will be nicely browned on top. It may crack, but really, do we care when it is this creamy and delicious? By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Published on November 7, 2023 Save Rate Print Share Add Photo 1 Prep Time: 15 mins Cook Time: 1 hr 50 mins Cool Time: 35 mins Chill Time: 3 hrs Total Time: 5 hrs 40 mins Servings: 10 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 10 servings 1 large butternut squash, roasted to yield 1 1/2 cups mashed squash 16 ounces cream cheese, softened 3/4 cup white sugar 1/4 cup all-purpose flour 1 teaspoon kosher salt 1/4 cup maple syrup 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 1/2 teaspoons vanilla extract 5 large eggs 1 cup heavy cream Directions Preheat the oven to 400 degrees F (200 degrees C). Oil a 10-inch springform pan, line with parchment, and set aside. Line a baking sheet with parchment. Cut butternut squash into thick crosswise slices, remove seeds, and place on the lined baking sheet. Roast in the preheated oven until very soft, about 1 hour. When cool enough to handle, separate the flesh from the skin; discard skin. Mash squash until smooth, measure out 1 1/2 cups, and set aside to cool completely. Reserve any remaining squash for another use. Increase the oven temperature to 425 degrees F (220 degrees C). Add softened cream cheese, sugar, flour, and salt to a bowl, and cream together with a spatula until very smooth. Add maple syrup, 1 1/2 cups mashed butternut squash, cinnamon, ginger, and nutmeg. Mix with an electric mixer or whisk until combined; mix in vanilla. Add eggs, one at a time, beating well after each addition. Stir in cream. Pour batter into prepared springform pan. Tap the pan lightly on the counter to settle the batter. Bake in the preheated oven until cheesecake is almost fully set, 50 to 60 minutes. The center should wiggle very slightly If the pan is shaken back and forth. If the center seems soupy, continue baking for a few more minutes. Remove and let cool for 5 minutes. Run a thin knife between the outside edge of the cheesecake and the inside of the springform ring to release cheesecake from the ring; it will contract as it cools. Let cool 30 minutes more, then remove outside ring. Refrigerate cheesecake for a few hours or up to overnight before serving. Chef Mo Chef's Note: This is a fast and hot baking method, which will result in surface cracks once the cheesecake cools. If you don’t want cracks, use the more traditional low and slow method: Bake at 325 degrees F (165 degrees C) with the pan placed in a water bath until just set. Open the oven door to release heat, and then let cheesecake cool slowly in the oven with the door cracked open. I Made It Print Nutrition Facts (per serving) 392 Calories 28g Fat 29g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 392 % Daily Value * Total Fat 28g 36% Saturated Fat 16g 78% Cholesterol 166mg 55% Sodium 327mg 14% Total Carbohydrate 29g 11% Dietary Fiber 1g 4% Total Sugars 23g Protein 7g 14% Vitamin C 5mg 5% Calcium 96mg 7% Iron 1mg 5% Potassium 223mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.