Yesterday I posted my Savory recipe for this week's Steemit Culinary Challenge, hosted by the genius @woman-onthe-wing and generously sponsored by @gringalicious and @sirwinchester.
Now it's time for dessert!
This cheesecake is honey-sweetened and loaded with fall spices. Instead of strictly butter and cream cheese, I've used goat cheese and plain yogurt as well. The result is creamy and light and not overly sweet. With plenty of butternut squash incorporated into the base, the flavors of Fall in this dessert are abundant.
The crust is simple, made of gingersnaps instead of traditional graham crackers. This adds an unexpected pop of flavor in the toothsome crust. The apple topping is reminiscent of apple pie, and the apple cider caramel is otherworldy.
Here's how to make it:
Gingersnap crust
Ingredients
- 2 cups gingersnaps, blended into crumbs
- 2 T salted butter, diced
Directions
- With your hands, combine the butter and gingersnap crumbs
- Press the mixture into a 9 inch springform pan.
- Bake at 375F for 7 minutes, just until the crust slightly hardens
Butternut squash cheesecake
Ingredients
- 1 1/4 cup butternut squash
- 1 cup soft goat cheese
- 8 oz cream cheese
- 3 T salted butter
- 1 T vanilla extract
- 1 1/2 T cinnamon
- 1 T pumpkin pie spice mixture
- 1/4 t ground cloves
- 1/4 t ground nutmeg
- 4 medium eggs
- 1/3 cup honey
Directions
- If you're starting with a whole butternut squash, pierce the skin several times and bake at 350F for about 1 hour until cooked through.
- Combine all of the ingredients in a blender and blend until smooth, plus another 30 seconds.
- Line the springform pan with foil to prevent leaks
- Pour the batter over the cooled crust
- Bake for about 40-50 minutes at 375F. Then turn the oven off and slightly open the oven door to allow the cake to cool slowly.
- Cooling slowly will help to avoid cracks in the top of your cheesecake. (But even if it does crack, it'll taste the same!)
- Once the cake is cooled, cover the top and refrigerate it overnight to allow it to set.
Stewed apple topping
Ingredients
- 3 apples, cored, peeled, and sliced
- 1 T salted butter
- 1 T cinnamon
Directions
- Over medium heat, saute the apples, butter, and cinnamon until the apples have softened and released their juices.
- Store in an airtight container in the refrigerator until you're ready to serve the cheesecake.
Apple cider caramel
Ingredients
- 1 cup apple cider
- 2 1/2 T butter
- 1 t cinnamon
Directions
- Heat cider, butter, and cinnamon over low heat, stirring occasionally, until the cider reduces until it coats the back of a spoon.
- Store in the refrigerator overnight.
To serve, top the cheesecake with the stewed apples and drizzle with apple cider caramel.
I'm going to have to repeat this for Thanksgiving dessert this year. With no added sugar (except for what's in the gingersnaps), it's cheesecake, hold the guilt!
Thanks for reading! If you enjoyed this post, please do check out my blog.
All content and images by @jaymorebeet, taken on September 28 & 29, 2017 with a Canon 7D Mark II.