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Kabocha Squash Cheesecake with Walnut Crust


Kabocha Squash Cheesecake with Walnut Crust Recipe

Ingredients:
  • One 3-pound (1,361 grams) kabocha squash
  • 8 ounces (226 grams) cream cheese, at room temperature
  • 1 cup (7 ounces/200 grams) sugar
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/3 teaspoon freshly grated nutmeg
  • ½ teaspoon salt
  • 1½ teaspoons brandy
  • 2 large eggs, at room temperature
  • ¼ cup (2 1/8 ounces/60 grams) unsalted butter, melted, plus more for greasing the pan
  • ½ cup (2 ounces/60 grams) walnuts
  • ½ cup (2½ ounces/72 grams) packed light brown sugar
  • 11 (6 1/8 ounces/174 grams) graham crackers, crushed into fine crumbs, about ½ cups
  • 2 teaspoons grated lime zest
  • ½ teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • ¼ teaspoon salt
  • Sweetened Condensed Milk Chantilly , optional (see Notes)
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 418kcal (21%)
Total Fat 19g (30%)
Saturated Fat 8g (42%)
Cholesterol 80mg (27%)
Total Carbohydrate 59g
Dietary Fiber 4g
Sugars 36g
Protein 6g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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