BUTTERNUT SQUASH CHEESECAKE

I am currently obsessed with butternut squash and I want to put it in everything! So I'm gonna. I made this today and Adrian says it's smoother in texture than a pumpkin cheesecake.


CRUST

1 1/2 to 2 cups of crushed ginger snaps
half a stick of melted butter
a graham cracker crust can be substituted just add a little powdered ginger

In a bowl combine the ginger snaps and butter press into a 9" spring form pan. Set aside. Today I didn't have a spring form pan so I sprayed a regular 9" round cake pan lined all sides with parchment paper, sprayed that and pressed the crumbs into the pan. It worked pretty well. The cheesecake came out as easy as pie, well, cheesecake.

FILLING

2 butternut squash average in size
24 ounces room temperature cream cheese
1 cup sugar
2 tsp vanilla
3 eggs + 1 yolk
2 TBS flour
1 tsp nutmeg
1/2 tsp salt

Preheat oven to 350 degrees
Halve and scoop the seeds from the squash place skin side up and roast for about 30 minutes. Once ready scoop the squash out of it's skin and into a bowl. Set aside to cool. @ 15 minutes. In another bowl beat the remaining ingredients together. I usually do this in the order they are listed. Then add about 3/4 of the squash and continue to mix until everything's incorporated. (Hint: since squash varies so much in size, I would limit it to 3 cups max but no less than 2 cups)
Pour into the crust and bake for 50-60 minutes. You want it to be a little jiggly so it doesn't overcook and crack. Let it sit for about 15 minutes then cover with plastic and refrigerate for 4 hours.

So there's some leftover squash. I made whipped cream with it. Just a normal homemade whipped cream recipe with squash and powdered ginger added. Mmmm hmmm