Butternut Squash Pesto Cheesecake

Butternut Squash Pesto Cheesecake

recipe courtesy of Carrie

Makes 1 mini cheesecake using a 4 inch springform pan. You could also make this in a small casserole dish and use it as a dip if you don’t have a small springform pan.

1 cup cottage cheese (I used low fat), room temperature


1/3 cup shredded parmesan, room temperature


1 large egg, room temperature


2 tbsp pesto (1 tbsp IN the cheesecake, the other swirled on top)


1/4 tsp salt (more/less to taste)


1/8 tsp black pepper


1 tsp minced garlic (about 1/2 a clove)


3 heaping tablespoons of pureed butternut squash


1/4 cup breadcrumbs


1 tbsp butter, melted

Preheat oven to 350F. 
Line your springform pan with parchment paper or tin foil. Spray with non stick spray.

Mix the bread crumbs and melted butter in a small bowl. Dump into the spring form pan and press onto the bottom, and slightly up the sides. Set aside.

Puree the cottage cheese in your food processor until smooth and creamy. Add the parmesan, garlic salt, pepper, egg and butternut squash. Pulse to gently mix. 
*If you don’t have a food processor, a blender works too.

Pour 1/2 of the cheesecake mixture into the pan, add 1 tbsp of the pesto and swirl. Pour the remaining cheesecake into the pan, then top with the remaining pesto and swirl.

Bake at 350 degrees for about 50 minutes. The cheesecake is done when the edges are slightly golden and is it jiggles a little in the middle when you shake it. Turn off the oven, crack the oven door and leave the cheesecake IN THE OVEN to cool down for an hour.

Cool on the counter to room temperature then chill the cheesecake until you’re ready to serve it. Chill for at least 3 hours before serving to allow the flavors to really come together. Run a knife along the edges of the pan to loosen the cheesecake from the pan.

The cheesecake can chill in the fridge for up to 3 days before serving. It can also be frozen and thawed for a later time. It’s a great make ahead appetizer for parties!

Serve it with a cheese knife and crackers or sliced baguette. It’s like a dip or spread.