This Butternut Squash Cheesecake blends the earthy sweetness of butternut squash with the creamy richness of a traditional cheesecake. Perfect for autumn, it’s a unique and delightful twist on the classic dessert.


For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Filling:

  • 2 cups roasted butternut squash puree
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt


  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. For the crust: In a bowl, mix together graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and let cool.
  3. Reduce oven temperature to 325°F (160°C).
  4. For the filling: In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
  5. Add the eggs one at a time, beating well after each addition. Mix in the sour cream, heavy cream, and vanilla extract.
  6. Stir in the butternut squash puree, cinnamon, nutmeg, ginger, and salt until well combined.
  7. Pour the filling over the prepared crust in the springform pan.
  8. Bake for 60-70 minutes, or until the edges are set but the center is still slightly jiggly.
  9. Turn off the oven and leave the cheesecake inside with the door closed for 1 hour.
  10. After 1 hour, remove the cheesecake from the oven and let it cool completely at room temperature.
  11. Refrigerate the cheesecake for at least 4 hours or overnight.
  12. Before serving, run a knife around the edge of the pan to loosen the cheesecake, then remove the sides of the pan.
  13. Serve the butternut squash cheesecake as is or with a dollop of whipped cream on top.

Nutrition Facts (per serving)

  • Calories: 450-500
  • Fat: 30g
  • Carbohydrates: 40g
  • Protein: 8g

Prep and Cooking Time

  • Prep Time: 30 minutes
  • Cooking Time: 70-80 minutes
  • Additional Time: 5 hours for cooling and chilling


  • Serves: 12

Butternut Squash Cheesecake is a wonderful dessert that captures the essence of fall. Its creamy texture and spiced squash flavor make it a fantastic alternative to traditional pumpkin cheesecake. This dessert is sure to be a hit at any autumn gathering!

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