Butternut Cheesecake

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This gorgeous fall weather has me itching to make pies (seriously I just made a sunbutter pie last night for our roomie dinner night), as this week I bring yet, another round desserts! At least Wednesday’s Butternut Tart was savory. Last week I confessed my weakness for cheesecake, so is it any wonder that I’ve now paired it with my favorite fall squash?

Butternut Cheesecake

Crust

  • 2 cups pecans
  • 3 tbsp melted coconut oil
  • 2 tbsp coconut sugar

Filling

  • (3) 8 oz packages of cream cheese, cut into cubes and VERY soft
  • 1/2 cups ricotta cheese
  • 3 large eggs + 2 egg yolks
  • 1 pureed butternut squash
  • 1 1/4 cup coconut sugar
  • 3/4 tsp cinnamon
  • 1 tbsp pumpkin pie spice
  • 1 1/2 teaspoons vanilla extract

Let’s Make it Happen: Make the crust  by processing. Pat into a pie pan (which I did not have, so I opted instead for a nice little square one. Pulse cream cheese and yogurt in a food processor. Add the remaining filling ingredients, one-by-one. Pour into the crust. Place on a pan. Also I filled small aluminum pie pans with water and set them on either side of the pie. Bake at 325 for 1 hour and 40 minutes. Shut off your oven. Let it chill in there for another 45 minutes or so. Run a knife around the edge. Let it sit another 15 minutes. Cover with plastic. Refrigerate overnight. Boom, a beautiful butternut cheesecake!

 

 

 

 

 

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