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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 16 |
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Why settle for a single dessert when you can have both squash pie and cheesecake in one delectable bite? I appreciate the recipe's do-ahead convenience. Ingredients:
2 cups graham cracker crumbs |
1 tablespoon sugar |
1/2 cup butter, melted |
cheesecake: |
2 packages (8 ounces each) cream cheese, softened |
1/2 cup sugar |
1/2 cup sour cream |
1 tablespoon cornstarch |
1 teaspoon vanilla extract |
2 eggs, lightly beaten |
squash: |
2 cups mashed cooked butternut squash or canned pumpkin |
1-1/4 cups sugar |
3 eggs |
3 tablespoons king arthur unbleached all-purpose flour |
1-1/2 teaspoons vanilla extract |
1/4 teaspoon ground cinnamon |
Directions:
1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Combine the cracker crumbs, sugar and butter; press onto the bottom and 1-1/2 in. up sides of pan. Set aside.
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, cornstarch and vanilla. Add eggs; beat on low speed just until combined. Spread into prepared pan.
3. In a food processor, combine ingredients for the squash layer. Gently spread over cheesecake layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
4. Bake at 325° for 1-1/2 hours or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Yield: 16 servings.
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