Butternut Cheesecake is smooth, creamy, and smothered in caramel sauce! Need I go on? Anything smothered in caramel is a WIN in my book!

Butternut Squash is similar to pumpkin, but it has a milder taste and smoother texture. If you are like me and don't go gaga over pumpkin because it tends to overwhelm your taste buds, then you simply must give Butternut Squash a chance.

Like pumpkin, Butternut Squash can be used in a whole host of recipes! Sweet or savory - butternut squash goes both ways. For a sweet treat, butternut squash will add a subtle nutty sweetness that tastes like Fall, and in savory dishes this taste of the season elevates the flavors to new delicious heights! It is my favorite gourd! As if you couldn't tell <smile>

This Butternut Cheesecake would be a perfect ending to your delicious Thanksgiving feast. You can make this up a day or two ahead of time and feel confident it will be wonderfully luscious when you serve it on Thanksgiving.


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Butternut Cheesecake

By Life Tastes Good
Published 10/03/2014

Ingredients

• 1 package graham crackers (enough to make 1 1/2 cups crushed)
• 1/3 cup sugar
• 6 tablespoons unsalted, softened butter
• 2 (8 ounce) packages cream cheese, softened to room temperature
• 1/2 cup sugar
• 1/2 teaspoon vanilla
• 2 eggs
• 1/2 cup Butternut Squash Puree
• 1 teaspoon ground cinnamon
• pinch of salt
• water
• Homemade Caramel Sauce

Instructions

1. Preheat oven to 325°F. In the bowl of a Food Processor, pulse graham crackers until finely ground. This should be about 1 1/2 cups. Add 1/3 cup sugar and 6 tablespoons softened butter and pulse until combined. Press graham cracker crumb mixture into a 9" Springform Pan and set aside.
2. Clean out the bowl of the food processor and add 2 (8 ounce) packages of softened cream cheese, 1/2 cup sugar, and 1/2 teaspoon vanilla extract. Pulse 2 times and then scrape down the inside of the bowl. Pulse 2 more times and scrape down sides again. Repeat as necessary until smooth. You don't want to over mix.
3. Add eggs 1 at a time, pulsing in between.
4. Measure out 1 cup of the cheesecake batter and pour into bottom of crust, spreading as needed. Set aside.
5. Add 1/2 cup Butternut Squash Puree, 1 teaspoon ground cinnamon, and a pinch of salt to the remaining batter in the bowl of the food processor and pulse once or twice until just blended. Carefully pour this mixture over the batter in the pan. Spreading gently as needed.
6. Carefully wrap the springform pan in foil to prevent water from reaching the pan. Place the pan on a baking sheet. Pour water into the baking sheet to fill about 1/2 way.
7. Place baking sheet on center oven rack and bake in the preheated oven for about 35 minutes, or until the center is almost set. When you gently shake the baking sheet the center of the cheesecake will jiggle like jello. Turn the oven off and open the oven door to the first stop. Leave the cheesecake in the oven for 1 hour.
8. When the timer goes off, remove from oven and allow to cool the rest of the way on a wire rack. Leave the sides of the pan on for now. Once cooled completely, leave the sides of the pan on, and place in the fridge overnight. When ready to serve, remove the sides of the springform pan. Top with homemade whipped topping and smother in Homemade Caramel Sauce and enjoy!

Yield: 8 Servings
Prep Time: 30 mins.

Cook time: 30 mins.
Total time: 60 mins.

Tags: Homemade, Butternut Squash, Cheesecake, Spice, Dessert, Holiday, Fall, Thanksgiving, Caramel, Sauce

Recipe inspired by allrecipes.com Double Layer Pumpkin Cheesecake

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