Name: Kabocha Squash Mascarpone Cheesecake
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT4H0M0.000S
Yield: 10 to 12 servings
Ingredients: 1/2 medium kabocha squash; Extra virgin olive oil; 1 teaspoon cinnamon; 1/2 teaspoon allspice; 1/2 teaspoon nutmeg; 1/2 teaspoon ground ginger; 2 cups mascarpone cheese; 1/2 cup packed light brown sugar; 1 teaspoon vanilla; 3/4 cup sweetened condensed milk; 4 large eggs; 2 tablespoons bourbon; 2 cups gingersnap cookie crumbs; 1/4 cup packed light brown sugar; 1/2 teaspoon cinnamon; Pinch kosher salt; 6 tablespoons unsalted butter, melted

Directions

For the squash filling: Preheat the oven to 350 degrees F.
Scoop out the seeds and guts from the squash. Cut the squash into thirds and rub each section with olive oil. Place the oiled sections on a baking sheet and transfer to the oven.
Bake the squash for 1 hour, rotating the tray and turning over the squash about halfway
through the cooking time. When done, the squash should be fork tender—a fork should slide in and out easily. Let the squash cool.
While the squash is roasting, prepare the crust: In a large bowl combine the gingersnap crumbs, brown sugar, cinnamon, salt, and melted butter. Stir well to combine. Press the crust onto the bottom and sides of a 9-inch springform pan. Reserve in the fridge.
When the squash is cool enough to handle, remove and discard the skin and puree the flesh in the food processor until smooth. Add the cinnamon, allspice, nutmeg, and ginger and pulse to combine.
In a large mixing bowl combine the mascarpone, brown sugar, and vanilla and beat with a hand mixer until combined. Beat in the squash mixture along with the condensed milk. Beat in the eggs 1 at a time until combined and whisk in the bourbon.
Pour the batter into the prepared crust and bake for 55 to 60 minutes or until set in the middle, rotating the pan halfway during the baking time. If the top of the cheesecake starts to brown, tent it with aluminum foil. Remove the cheesecake from the oven and let cool completely before serving. This will be good today—and even better tomorrow.

Kabocha Squash Mascarpone Cheesecake

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Squash Filling:

Crust:

Directions

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