Honeynut Squash Cheesecake | In The Kitchen with World Wide Campus
Nothing beats the harvest inside their sweet lovers. In this video, World Wide Campus News & Entertainment will be going to show you for this autumn dessert recipe is the honeynut squash cheesecake. #cheesecake #honeynutsquash #autumncheesecake #squashcheesecake #honeynutsquashcheesecake
Preheat your oven for 350°F. Take 10 inch springform pan, lightly spray with nonstick cooking spray, line with some parchment paper on the bottom and 3 to 4 large straps for round side edge of the pan, wrap the bottom of the springform pan with some aluminum foil tightly, and set it aside.
Graham Cracker Crust with Cinnamon and Ginger:
1¼ cups of Honey or Original Graham Cracker Crumbs, you’re going to need 9 Graham Crackers
3 tablespoons of Granulated Sugar
½ teaspoon of Ground Cinnamon
¼ teaspoon of Ground Ginger
6 tablespoons of Melted Butter
In a large bowl, combine five of those and blend it well incorporated, just you get a resembled coarse like wet sand. Put in the crumb combos into the springform pan, and press it packed with the back of a spoon, measuring cup, or a rubber spatula. Put it in the oven for 10 minutes. After 10 minutes, take it out of the oven, and then set it aside to slightly warm on the cooling rack while do for the batter.
Cheesecake Batter:
3 8 ounce packages of Philadelphia Original Cream Cheese, room temperature
¾ cup of Firmly Packed Light Brown Sugar
2 tablespoons of Corn Starch
2 cups of Honeynut Squash Purée
3 large Eggs, room temperature
1 teaspoon of Ground Cinnamon
½ teaspoon of Ground Ginger
½ teaspoon of Ground Cloves
¾ teaspoon of Ground Allspice
¼ teaspoon of Ground Nutmeg
¼ teaspoon of Kosher Salt
1 teaspoon of Pure Vanilla Extract
1 cup of Sour Cream
In a separate bowl, combine the cream cheese, brown sugar, corn starch, and cream it together until light and fluffy. Put in the purée of squash, and keep whirling over. Slowly add the eggs, you want to make sure to beat in one at a time. Add the spices, salt, then the extract of vanilla, and keep going. Lastly, add in the sour cream, and continue to whirl that you get nice and smooth cake batter. Always scraping down the bowl occasionally. You can use the stand mixer with the paddle attachment, if desired. Wrap the bottom of the pan in the oven bag, tie it down very tightly, put it in the old disposable aluminum pan to fit, because that way for easy to prevents from leaking. Pour the batter into a pan on the warmed graham cracker crumb crust have prepared, then spread over evenly using with the rubber spatula, or you can shake it around just a little bit. Return it back in the oven for 1 hour and 20 to 30 minutes in the middle of the rack until firm and lightly browned on top. But be careful not to over baked! Don’t forget to place the large roasting pan of boiling water with half way through underneath the cheesecake, because that allows to steam. After its baked for 1 hour and 20 to 30 minutes, turn off the oven to let it rest in the oven for 2 hours, make sure to leave the oven door just a little opened, then using the wooden spoon to hold easily can stays tight, and prevents from over crack. After rest for 2 hours, take it out out the oven, wooden spoon off the oven door, put it on a cooling rack, peel off the aluminum foil from the bottom of the pan, cover tightly with plastic wrap, and place it in the refrigerator to chill for 3 hours or overnight. After its chilled for overnight, take it out of refrigerator, remove some plastic wrap, then unlock the edge of the springform pan to release, peel off the straps of parchment paper, transfer onto a round platter before ready to serve.
Tip: If you notice when the cheesecake has might be got cracked after baked in the oven, put a little by little of boiling water to dip in with a metal spoon, and seal all of the cracks will closed. That’s going to helps very fixable.
And here’s the finished Honeynut Squash Cheesecake. For presentation, add of your choice to sprinkle with some honey pecans, dollop of cool whip, scoop with some vanilla ice cream, or even drizzle with caramel syrup. Enjoy!
Check out and see this basic recipe for Honeynut Squash Purée👉 • Honeynut Squash Purée | In The Kitchen wit...
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