Butternut Cheesecake Recipe

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Butternut Cheesecake
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  1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Combine the cracker crumbs, sugar and butter; press onto the bottom and 1-1/2 in. up sides of pan. Set aside.
  2. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, cornstarch and vanilla. Add eggs; beat on low speed just until combined. Spread into prepared pan.
  3. In a food processor, combine ingredients for the squash layer. Gently spread over cheesecake layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
  4. Bake at 325° for 1-1/2 hours or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Yield: 16 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 263.59 Kcal (1104 kJ)
Calories from fat 103.35 Kcal
% Daily Value*
Total Fat 11.48g 18%
Cholesterol 72.82mg 24%
Sodium 160.63mg 7%
Potassium 115.01mg 2%
Total Carbs 36.49g 12%
Sugars 19.38g 78%
Dietary Fiber 1.68g 7%
Protein 4.22g 8%
Vitamin C 3.9mg 7%
Vitamin A 0.3mg 11%
Iron 1.1mg 6%
Calcium 35.9mg 4%
Amount Per 100 g
Calories 252.55 Kcal (1057 kJ)
Calories from fat 99.02 Kcal
% Daily Value*
Total Fat 11g 18%
Cholesterol 69.76mg 24%
Sodium 153.9mg 7%
Potassium 110.2mg 2%
Total Carbs 34.96g 12%
Sugars 18.57g 78%
Dietary Fiber 1.61g 7%
Protein 4.04g 8%
Vitamin C 3.8mg 7%
Vitamin A 0.3mg 11%
Iron 1.1mg 6%
Calcium 34.4mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.9
  • 7

Good Points

  • saturated fat free

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