Butternut Squash Ricotta Cheesecake
 
 
Author:
Yields: 1 cheesecake to serve 8-12
Ingredients
For the Crust:
  • 4 oz gingersnaps (about 16 cookies) (I used MI-DEL brand), coarsely broken
  • 3 oz graham crackers (about 11 2.5-inch squares), coarsely broken
  • 4 Tbsp (1/2 stick) unsalted butter, melted
  • 1/4 tsp kosher salt
For the Filling:
  • 30 oz whole milk ricotta cheese (3 and 1/2 cups)
  • 3/4 cup maple syrup (preferably grade B)
  • 1 Tbsp vanilla extract
  • 1 Tbsp pumpkin pie spice
  • 1 Tbsp cornstarch
  • 1/2 tsp kosher salt
  • 3 eggs + 2 egg yolks
  • 2 cups cooked pureed butternut squash
For the Candied Pepitas (optional):
  • 1/3 cup raw pepitas (shelled pumpkin seeds)
  • 1 Tbsp maple syrup
For the Bourbon Maple Whipped Cream (optional):
  • 1 cup heavy whipping cream
  • 3 Tbsp maple syrup
  • 1 Tbsp bourbon
  • 1 tsp vanilla extract
  • 1 tsp cornstarch (optional, use if your whipped cream is too liquidy)
Instructions
  1. Make the crust: Preheat oven to 325. In a food processor, process gingersnaps and graham crackers to a fine crumb. Add the butter and salt and pulse until the mixture is moistened. Press the firmly mixture into the bottom and sides of a 9-inch springform pan. I like to use a drinking glass to do this.
  2. Make the filling: In a large bowl, beat together ricotta, maple syrup, vanilla, pumpkin pie spice, cornstarch, and kosher salt. Add the eggs and egg yolks, one at a time, beating and scraping down the sides of the bowl between each addition. Beat in the butternut squash puree.
  3. Assemble and bake the cheesecake: Pour cheesecake batter into the prepared crust. Place the springform pan on a baking sheet to catch any drips. Bake until the cheesecake is set and just barely jiggles in the middle, about 1 hour 40 minutes. Remove from oven and place the springform pan on a cooling rack to cool completely, then move to fridge and chill for 6-8 hours.
  4. Make the candied pepitas: While the cheesecake cools, increase oven temperature to 350. Line a baking sheet lined with parchment paper or a Silpat baking mat. In a small bowl, stir together pepitas and maple syrup. Spread as evenly as possible on the prepared baking sheet, so that there is very little overlap. Bake until beginning to brown and crisp, 6-10 minutes. Remove and cool completely before breaking up the pepitas.
  5. Make the bourbon maple whipped cream: Just before serving, beat the cream until it begins to thicken. Add the maple syrup, bourbon, and vanilla, and continue beating until soft peaks form. If your cream is too liquidy because of the added syrup and alcohol, or if you want a very stiff cream for decorating the cheesecake, sprinkle in the cornstarch while beating.
  6. To serve: Release the cheesecake from the springform pan and place on a serving plate. Sprinkle with candied pepitas. You can pipe the whipped cream decoratively around the edges of the cheesecake, or simply serve each slice with a dollop of whipped cream, as I did here. Enjoy!
Notes
Crust adapted from The Smitten Kitchen Cookbook.
This cheesecake is best served on the first day made, as the crust gets a bit soggy overnight.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/11/butternut-squash-ricotta-cheesecake/