This recipe comes from a former co-worker at Bread Alone Bakery. We changed it a little by reducing the amount of sugar and by using homemade buttercup squash puree instead of the canned pumpkin puree used in the original recipe. A great dessert idea for any of the fall or winter holidays!!!
For the recipe:
- 158 grams (12 tablespoons) unsalted butter, melted
- 287 grams (2 1/2 cups) graham cracker crumbs
- 490 grams (2 1/4 cups) sugar
- punch of salt
- 900 grams (2 pounds) cream cheese, at room temperature
- 70 grams (1/4 cup) sour cream
- 450 grams (2 cups) squash, cooked and pureed
- 6 large eggs, at room temperature, lightly beaten
- 1 tablespoon vanilla paste
- 2.5 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- pinch of nutmeg
- maple flavored whipped cream
- toasted pecans, roughly chopped
Preheat oven to 325. Use a 10” spring form pan and roasting pan.
Stir butter, crumbs, 100 grams (1/4 cup) of the sugar and a pinch of salt in a bowl.
Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly.
Bring a medium pot of water to a boil.
Meanwhile, using a paddle attachment, mix the cream cheese until smooth. Add the remaining sugar and mix until just light, scraping down the sides of the bowl as needed.
Mix in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and continue mixing until just combined.
Pour into the crust and place the roasting pan in the oven. Pour the boiling water into the roasting pan until it comes about halfway up the side of the spring form pan.
Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 30 minutes.
Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.
Unmold and garnish with the whipped cream and pecans.