Butternut Squash Cheesecake

Butternut Squash Cheesecake Recipe

By Jim Healthy Published: January 31, 2013

• Yield: 8-10 Servings
• Prep: 15 mins
• Cook: 1 hr 45 mins
• Ready In: 2 hrs 0 min

Creamy and light, this holiday cheesecake doesn’t taste like it could possibly be ok to indulge in. But no need to worry, the use of stevia and the natural sweetness of roasted squash gives this the depth that makes a really great dessert. Roast the whole squash and serve the other half with dinner for a great alternative to sugary sweet potato pie.

Ingredients

• 1 No Size pie crust whole grain or spelt, store bought
• 8 ounce cream cheese
• 1/2 medium butternut squash seeds removed
• 1 cup milk
• 1 teaspoon stevia
• 1 teaspoon allspice
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees.
   
   Bake the squash for about 1 hour or until fork tender. Cool and remove skin.
   
   Combine all ingredients in a blender and puree.
   
   Pour into the crust and bake for 40-45 minutes or until set.
   
   Cool and serve.
   
   TIPS AND NOTES:
   
   Try this with other squash like acorn or pumpkin. Use maple extract add the zest of one orange for a different flavor.