Skip to content
LumaxisLumaxis
All recipes

American·Dessert

Basque Butternut Squash Cheesecake

A lighter, more flavorful twist on the classic holiday dessert using the crustless Basque method. This cheesecake features roasted butternut squash and warm spices, baked at a high temperature to achieve a rich, creamy texture with a rustic, caramelized finish.

Prep

20m

Cook

120m

Total

140m

Serves

12

Method

  1. 01

    Preheat oven to 400°F (200°C). Arrange thick slices of butternut squash on a parchment-lined baking sheet. Roast for about 1 hour, or until very soft and tender when pierced with a knife.

    Step 1
    Watch · 0:41
  2. 02

    Once the squash is cool enough to handle, scoop the flesh away from the skin and mash it thoroughly with a potato masher until smooth. Measure out exactly 1.5 cups of mash and set aside. Meanwhile, grease a springform pan with oil and line the bottom with a circle of parchment paper.

    Step 2
    Watch · 3:25
  3. 03

    In a large mixing bowl, combine the soft cream cheese, white sugar, all-purpose flour, and salt. Use a spatula to cream the mixture until it is perfectly smooth and no lumps remain.

    Step 3
    Watch · 2:42
  4. 04

    Mix in the maple syrup, the 1.5 cups of roasted squash, cinnamon, ginger, and nutmeg. Use a hand mixer or whisk to blend until uniform. Add the vanilla extract and incorporate the eggs one at a time, followed by the heavy cream, mixing until just combined.

    Step 4
    Watch · 3:32
  5. 05

    Pour the batter into the prepared springform pan and tap it on the counter to release air bubbles. Bake in the center of a 425°F (220°C) oven for approximately 1 hour, or until the top is dark and the center has a slight wiggle.

    Step 5
    Watch · 4:48
  6. 06

    Run a thin knife around the edge of the hot cheesecake to prevent sticking as it contracts. Let it cool to room temperature, then chill in the refrigerator for at least a few hours (or overnight). Garnish with whipped cream, candied walnuts, and a light dusting of cayenne pepper before serving.

    Step 6
    Watch · 5:58

From Chef John

  • “You are after all the chairman of the board of how to deed your gourd.”
  • “Believe me, nobody's going to care about the cracks, and if they do, stop making them cheesecake.”
  • “Do not put poisonous stuff on top of your cheesecake.”