Butternut Squash Cheesecake Delight

1.Preheat your oven to 325°F (160°C).

2.In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until well combined and crumbly.

3.Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.

4.In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.

5.Add the pureed butternut squash, 1 cup sugar, vanilla extract, cinnamon, nutmeg, and ginger to the cream cheese. Mix until well combined and smooth.

6.Add the eggs one at a time, mixing well after each addition. Then, add the sour cream and flour, mixing until just combined.

7.Pour the cheesecake batter over the cooled crust in the springform pan, smoothing the top with a spatula.

8.Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.

9.Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to set completely before serving.