Butternut Swirl Cheesecake

This cheesecake is a huge hit with my entire family and several special friends.

I usually reserve making it until Thanksgiving but I have a huge basket of heirloom butternut squash just screaming to be used. Aside from the fact that it was my son's request for his Birthday Cake.

The recipe originally comes from Kraft Foods Philadelphia Cream Cheese, but with a few modifications I've turned it into my own personal garden kitchen work of art.

 Instead of the pumpkin that Kraft uses, I've substituted with some winter squash.

The crust is what really pulls this cheesecake together. I've been making my own gingersnap cookies for many years mainly just for this cake. You can find the link for the cookie recipe in a previous post by clicking here.

It's quite simple to crush the cookies with some pecans or even walnuts and add some butter to them to press into your cheesecake pan. I also love to sprinkle some fresh organic pumpkin seeds on the top for an extra special treat. I hope you enjoy it as much as we do.

Ingredients

2 cups crushed homemade gingersnap cookies

1/2 cup crushed pecans (walnuts can be used)

6 tbsp. organic unsalted butter

3 pkg. Organic cream cheese

1 cup sugar, divided

3 eggs

1 cup steamed fresh butternut squash pureed

1 tsp. pure vanilla extract

1 tsp. cinnamon

1/4 tsp. nutmeg

dash of cloves

1 or 2 tbsp. pumpkin seeds for top (optional)

Greek God Yogurt, Pinch of Pure Vanilla Extract and a dash of Cinnamon for topping (optional)

Directions

Preheat oven to 325 degrees. Use a 9" spring form cheesecake pan.

Mix crushed gingersnap cookies with the crushed pecans. Add melted butter and mix in with a fork. Press into your pan to at least 1/2 to 2 inches up the sides. 

Beat softened cream cheese, 3/4 cup of the sugar, and vanilla until well blended. Add eggs, one at a time, mixing on low. Reserve 1 1/2 cups of the plain batter in a small bowl and set aside. Add the remaining 1/4 cup of sugar, pureed butternut squash and spices to the remaining batter.

Pour the squash batter into your pan on your crust. Take your reserved plain batter and by the spoonful dollop on the top of your squash mixture. Cut through the batters with a knife several times to swirl it and get the desired effect.

 Sprinkle on the pumpkin seeds.

Bake for 55 minutes or until the center is almost set. Let cool before opening the rim to your spring form pan. You might want to run a sharp knife around the edges to loosen it before you open it. Store in the refrigerator until ready to serve. 

If you like to add a dollop of cream on top I recommend Plain Greek God Or Honey Greek God Yogurt. Stir in a pinch of pure vanilla extract and cinnamon and it makes a lovely tasty creamy topping.

Happy Gardening and Happy Baking As Well!!

Pammy