Delicious Butternut Squash Cheesecake Recipe
Why settle for just one dessert when you can have two? This decadent treat combines all the delicious fall flavors of butternut squash pie with the incredible creamy texture of cheesecake to create an exciting new dish you won’t be able to get enough of. And since this recipe is actually on the healthy side, you can even treat yourself to a second piece without feeling guilty!
To keep the calories low without losing flavor in this cheesecake, I’ve swapped all the usual ingredients for their lighter counterparts. Low-fat cream cheese in place of full-fat, non-fat Greek yogurt in place of heavy cream and one egg white in place of one whole egg. These small changes might not seem like much but they make a huge difference when calculating the fat and sugar quantities of each slice. The sugar in the filling and butter in the crust have been kept to an absolute minimum, but they’re both 100% necessary to create a tasty cheesecake you and your family will love.
If you’re not really into healthy desserts, you’ve got to try this one! I swear, you’ll be hooked after the first bite and will never believe what you’re eating is actually healthy. The cheesecake texture is so velvet-like and the flavors are so sweet and rich that you’ll never go back to making full-fat desserts ever again.
Not only is this cheesecake low in calories, but it’s really quick and easy to make, too. The food processor takes over all the hard work by making the crust and the filling for you in minutes! If you haven’t got a food processor, you can still make this recipe, you’ll just have to put in a bit more effort. You can seal the graham crackers inside a plastic baggie and bash them with a rolling pin or bottle of wine to make crumbs. For the cheesecake filling, simply place all the ingredients into a large bowl and beat an electric or ordinary whisk until totally smooth.
This butternut squash cheesecake is the perfect thing for tucking into on any fall night, but it makes an amazing Thanksgiving dessert, too. So instead of serving a slice of pumpkin pie like everyone is expecting, mix it up this year by serving them a delicate piece of this beautiful cheesecake. It’s got all the traditional flavors of fall, but in brand new packaging!
Butternut Squash Cheesecake Recipe
Cooking time: 60 minutes
Yields: 1 small cheesecake, 6 slices
Check out my new recipe: Savory beef salad with champignons and pomegranate seeds