Description
This decadent treat combines all the delicious flavors of butternut squash pie with the incredible creamy texture of cheesecake to create an exciting new dish you won’t be able to get enough of.
Ingredients
- 5 Graham Crackers
- 2 Tablespoons Unsalted Butter
- 1 cup Non-Fat Greek Yogurt
- ¾ cups Butternut Squash Puree
- 1 Medium Egg White
- 8 ounces, weight Low-fat Cream Cheese
- ⅓ cups Granulated Sugar
- 1 teaspoon Cornstarch
- 2 teaspoons Ground Cinnamon
- ¼ teaspoons Ground Ginger
Preparation
Preheat oven to 350°F and lightly grease a baking pan with cooking spray. Set aside.
Place graham crackers in the bowl of a food processor and blend until they form fine crumbs. Add butter into a small bowl and heat in the microwave for 30 seconds, or until fully melted. Stir melted butter into graham cracker crumbs until all the liquid has been absorbed.
Tip the buttery graham cracker crumbs into the bottom of the baking pan and press down to form the cheesecake crust.
Wipe the inside of the food processor clean and add in the rest of the ingredients. Blend for 30 seconds, until everything is fully combined. You might have to scrape down the insides of the bowl a few times to make sure everything gets properly mixed up.
Use a large spoon to scoop the cheesecake filling on top of the crust and bake in the preheated oven for 30 minutes. After 30 minutes, turn off the oven, leave the oven door closed and let the cheesecake sit for another 30 minutes.
Remove the cheesecake from the oven and leave to cool at room temperature for 60 minutes before placing in the fridge to chill for at least 4 hours.
