Name: Butternut Squash Cheesecake
Prep time: 30 min
Cook time: PT-488630H24M1S
Total time: PT-488630H24M1S
Cuisine: American
Ingredients: 1 large butternut squash, roasted to yield 1 1/2 cups mashed squash; 16 ounces cream cheese, softened; 3/4 cup white sugar; 1/4 cup all-purpose flour; 1 teaspoon kosher salt; 1/4 cup maple syrup; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon freshly grated nutmeg; 1 1/2 teaspoons vanilla extract; 5 large eggs; 1 cup heavy cream

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Butternut Squash Cheesecake is a rich, creamy, and seasonal twist on the classic dessert. With roasted butternut squash, maple syrup, and warm spices, this cheesecake is smooth, flavorful, and perfect for fall or holiday celebrations. It’s a unique alternative to pumpkin cheesecake that highlights the natural sweetness of squash in a decadent way.

Why You’ll Love This Recipe

A creamy cheesecake with a seasonal twist.
The roasted butternut squash adds natural sweetness and depth of flavor.
Perfect for fall gatherings, Thanksgiving, or holiday dinners.
A beautiful dessert that can be made ahead of time.
Combines warm spices with maple syrup for a cozy autumn flavor profile.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 large butternut squash, roasted to yield 1 1/2 cups mashed squash
16 ounces cream cheese, softened
3/4 cup white sugar
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 1/2 teaspoons vanilla extract
5 large eggs
1 cup heavy cream

Directions

Preheat oven to 400°F (200°C). Oil a 10-inch springform pan, line with parchment, and set aside. Line a baking sheet with parchment.
Cut butternut squash into thick slices, remove seeds, and place on the baking sheet. Roast until very soft, about 1 hour. Let cool, remove skin, and mash until smooth. Measure 1 1/2 cups mashed squash and cool completely.
Increase oven temperature to 425°F (220°C).
In a large bowl, beat cream cheese, sugar, flour, and salt until very smooth.
Mix in maple syrup, mashed squash, cinnamon, ginger, nutmeg, and vanilla. Add eggs one at a time, beating well after each addition. Stir in heavy cream.
Pour batter into prepared pan and tap gently to release air bubbles.
Bake for 50 to 60 minutes, until the cheesecake is almost fully set and the center jiggles slightly when shaken. If it looks soupy, bake a few more minutes.
Let cool for 5 minutes, then run a thin knife around the edge of the cheesecake. Cool 30 minutes more before removing the springform ring.
Refrigerate for several hours or overnight before serving.

Servings and timing

Yield: 10 servings
Prep time: 30 minutes (including squash prep)
Bake time: 1 hour 10 minutes (including squash roasting and cheesecake baking)
Cooling + chilling: 4–6 hours
Total time: about 6 hours (including cooling and chilling)

Variations

Add a graham cracker or ginger snap crust for a classic cheesecake base.
Use honey instead of maple syrup for a different flavor profile.
Mix in toasted pecans or walnuts for texture.
Top with caramel sauce or whipped cream for extra indulgence.
Add a swirl of chocolate or cranberry compote before baking for a festive twist.

Storage/Reheating

Store cheesecake in the refrigerator, covered, for up to 5 days.
Freeze slices individually wrapped in plastic and foil for up to 2 months. Thaw overnight in the refrigerator before serving.
Do not reheat; cheesecake is best served chilled.

FAQs

Can I use canned butternut squash puree?

Yes, if you don’t have fresh squash, canned puree can be substituted, though the flavor may be slightly different.

Do I need a crust for this cheesecake?

No, this recipe is crustless, but you can add a graham cracker or ginger snap crust if desired.

How do I know when the cheesecake is done?

The center should jiggle slightly but not look soupy. It will firm up as it cools.

Can I make this ahead of time?

Yes, this cheesecake is perfect for making a day or two in advance.

Can I substitute pumpkin for butternut squash?

Yes, pumpkin puree can be used for a more traditional flavor.

Why did my cheesecake crack?

Cracking often happens if the cheesecake cools too quickly or is overbaked. Cooling gradually helps prevent this.

Can I use low-fat cream cheese?

Yes, but the cheesecake will be less creamy and rich.

Can I bake this in a water bath?

Yes, baking in a water bath can help prevent cracks and keep the texture extra creamy.

What toppings go well with this cheesecake?

Whipped cream, caramel sauce, candied nuts, or fresh berries all pair beautifully.

Can I use pre-cut butternut squash instead of a whole one?

Yes, just roast the pre-cut squash until soft and mash to measure 1 1/2 cups.

Conclusion

Butternut Squash Cheesecake is a luxurious dessert that highlights the natural sweetness of roasted squash with warm spices and maple undertones. Perfect for fall gatherings or holiday tables, it’s a unique twist on a classic cheesecake that’s sure to impress. Serve it chilled with a dollop of whipped cream or a drizzle of caramel for a truly unforgettable dessert.

Maggie