Kabocha Pumpkin Cheesecake
This Japanese-inspired cheesecake combines the rich, sweet flavor of kabocha pumpkin with a creamy texture, creating a delightful dessert that balances traditional cheesecake elements with a unique twist. Perfect for any occasion, this cake is both comforting and elegant.
Ingredients
- 2 cups, cooked and pureed Kabocha pumpkin
- 16 oz, softened cream cheese
- 1 cup Granulated sugar
- 3 large Eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups Graham cracker crumbs
- 1/2 cup, melted unsalted butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
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Step 1:
Preheat the oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs, melted butter, sugar, and cinnamon until well combined.
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Step 2:
Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and let cool.
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Step 3:
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar and mix until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the kabocha pumpkin puree, vanilla extract, nutmeg, and salt until smooth.
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Step 4:
Pour the filling over the cooled crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the center is set and a toothpick comes out clean.
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Step 5:
Once baked, turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then refrigerate for at least 4 hours or overnight before serving.