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Kabocha Squash Cheesecake With Walnut Crust

Kabocha Squash Cheesecake With Walnut Crust

WebMD Recipe from

  • kabocha squash (3 pounds)
  • 8 ounces
    cream cheese, at room temperature
  • 1 cup
    granulated sugar
  • 1 1/2 teaspoons
    ground cinnamon
  • 1 teaspoon
    ground ginger
  • 1/3 teaspoon
    freshly grated nutmeg
  • 1/2 teaspoon
  • 1 1/2 teaspoons
  • 2 large
    eggs, at room temperature
  • 1/4 cup
    unsalted butter, melted, plus more for greasing pan
  • 1/2 cup
  • 1/2 cup
    packed light brown sugar
  • 11 
    graham crackers, crushed into fine crumbs (about 11/2 cups)
  • 2 teaspoons
    grated lime zest
  • 1/2 teaspoon
    ground cinnamon
  • 1/8 teaspoon
    ground ginger
  • 1/4 teaspoon
  • 1 cup
    heavy whipping cream
  • 2 tablespoons
    sweetened condensed milk
  • 1/8 teaspoon
  1. To make filling: Prepare a steamer by filling a large round casserole with water to a depth of 3 inches; the casserole should be able to hold the squash comfortably and have a tightly fitting lid. Put a steamer rack or enough crumpled heavy-duty aluminum foil to support the squash on the bottom; the rack or foil should be just above the waterline.
  2. Set over medium heat and bring to a steady simmer. Put whole squash on rack, cover pot, and steam until a knife pierces the flesh easily, about 1 hour.
  3. Remove from heat, uncover the pot, and cool squash in steamer until cool enough to handle.
  4. Meanwhile, make the crust: Preheat oven to 325°F. Lightly butter a 9-inch spring form pan, line with parchment paper, and butter the paper. Set aside.
  5. Spread walnuts on a rimmed baking sheet and toast, shaking pan occasionally, until fragrant, about 15 minutes. Cool completely. Turn oven down to 300°F.
  6. Put walnuts and 1/4 cup of brown sugar in bowl of a food processor and pulse until walnuts are coarsely ground. (You can also crush the walnuts by hand, gently pounding them with a heavy skillet or rolling pin.) Transfer walnuts to a mixing bowl and add graham cracker crumbs, lime zest, cinnamon, ginger, salt, and remaining 1/4 cup brown sugar. Mix well, then add melted butter and mix with your hands until everything is evenly moistened. Transfer mixture to prepared pan and press into an even layer on the bottom.
  7. Bake crust until golden brown, about 12 minutes. Cool completely. Leave oven on.
  8. When squash is cool enough to handle, remove it from steamer, cut in half, and scoop out and discard seeds and strings. Scoop out 2 1/2 cups of squash flesh into a small bowl. Reserve any remaining squash for another use.
  9. Put cream cheese, sugar, cinnamon, ginger, nutmeg, and salt into bowl of a food processor and process, scraping down sides and bottom of bowl occasionally, until mixture is light and smooth. Add squash and process again, scraping down sides and bottom of bowl occasionally, until smooth. Add brandy and eggs and process just until they are incorporated. Transfer to a bowl and finish mixing with a rubber spatula.
  10. Transfer filling to the cooled crust. Bake until center is set but still slightly jiggly, about 1 hour. Cool completely. Refrigerate six hours or overnight, then unmold.
  11. To make sweetened condensed milk Chantilly: Whisk cream until soft peaks form. Add sweetened condensed milk and salt, and whisk until medium-soft peaks form. (When you lift the whisk from the cream, a peak should form and the very tip should fall back down.) Makes 2 cups.
  12. Serve cheesecake with condensed milk Chantilly, if desired.
Nutritional Information

Makes: 10 servings
  • Calories302
  • Carbohydrates33.6g
    • Dietary fiber2.2g
  • Cholesterol79mg
  • Fat17.5g
    • Saturated fat8.5g
  • Sodium304mg
  • Protein6.2g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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