Best Butternut Cheesecake Recipes

Butternut Squash Cheesecake Bars (Gluten-Free) image

Provided by InnerHarmonyNutriti

Categories Bar Cookie

Time 1h30m

Yield 9 serving(s)

Number Of Ingredients 10

1 cup gluten-free graham cracker crumbs
3 tablespoons melted butter
8 -12 ounces cream cheese, softened
3/4 cup coconut sugar
2 eggs
1 1/2 cups butternut squash, diced
1 teaspoon pumpkin pie spice (or 1/2 tsp ground cinnamon 1/4 tsp ground ginger 1/8 tsp ground allspice 1/8 tsp ground nutmeg)
3 tablespoons pecans (optional)
2 teaspoons powdered sugar, for dusting (optional)
whipped cream (optional)

Steps:

Steam diced butternut squash until soft.
Preheat oven to 300ºF.
In a small bowl, combine graham cracker crumbs with melted butter.
Press the crust onto the bottom of an 8 x 8-inch pan. Set aside.
In a larger bowl, add cream cheese and sugar. Beat until light and fluffy.
Beat in eggs, one at a time, until the eggs are blended.
Add steamed butternut squash and pumpkin pie spice and beat again until blended.
Transfer the mixture to the pan and bake in the oven for 45 minutes.
Turn off the oven and leave the door a jar for 1 hour. I usually place a kitchen towel to keep the door open slightly.
When the cheesecake has cooled down, refrigerate for a few hours or overnight.
Dust with powdered sugar (optional), infuse love and slice the cheesecake into 9 square bars.
Serve with nuts and whipped cream (optional).

Nutrition Facts : Calories 186.8, Fat 14.5, SaturatedFat 7.8, Cholesterol 79.3, Sodium 176.2, Carbohydrate 11.1, Fiber 0.8, Sugar 4.3, Protein 3.8

Butternut Cheesecake image

Provided by Samantha Dean @Tanta

Categories Cakes

Number Of Ingredients 7

1 package(s) graham crackers (they come 3 to a box)
1/2 stick(s) oleo (melted)
2 tablespoon(s) granulated sugar
2 package(s) ( 8 oz. each) cream cheese
3 - eggs
2/3 cup(s) granulated sugar
1 1/2 teaspoon(s) butternut or butter & nut flavoring

Steps:

Preheat oven to 300 degrees.
Grind or crush graham crackers. Add oleo and 2 tablespoons sugar to crackers. Mix and spread into pie dish/tin making sure to tamp down to form crust. Set aside.
In a large mixing bowl, add cream cheese and 2/3 cups sugar. Cream together well. Add eggs all at one time, mixing only enough to blend. Do not overmix as you want air to stay in the batter to make this light and fluffy. Mix in flavoring. Pour batter into pie tin and smooth out.
Place pie in oven for about 50 minutes. Test for doneness by gently pressing finger in middle of pie, if it springs back up it's done.
*note* do not use the toothpick method with this as sometimes the toothpick does not come out completely clean but extra time in the oven will burn it.
Chill before serving.