Butternut Squash Cheesecake with Toffee Sauce

Nutty and earthy of a butternut squash combines with tangy cheesecake for a decadent dessert. Top it off with a sticky toffee sauce and brickle bits.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1 15

Chilling Time 8

Total Time 9 35

Servings 12 slices

Calories 487kcal

Preheat the oven to 350°F with a rack in the center, and a second rack at the bottom. If desired, line a 9-inch springform pan with a parchment round on the base.
Snap the graham crackers in half and add them to a food processor. Pulse on high until broken down into fine crumbs. Then add the brown sugar and melted butter and pulse on low until combined. A small piece of the crust should hold together when pinched. If not, add a little bit more butter until it does.
Dump the crust into the springform pan, and press into the bottom and about ⅔ of the way up the sides. Use a flat bottomed measuring cup to help press.
Bake the crust for 10-15 minutes until it is lightly browned. Then side aside to cool slightly, leaving the oven on.

Bring about 3 cups of water to a boil, preferably in a kettle.
Meanwhile, add the cream cheese into the bowl of a stand mixer fitted with the paddle attachment. Mix on medium until softened. Add both sugars and continue mixing until combined.
Add the eggs one a time, thoroughly incorporating each before adding the next. Then add in the ricotta and squash puree. Mix on medium until everything is smooth and thoroughly combined.
Pour the cheesecake filling into the slightly cooled crust. Place a large, high-sided baking pan (such as a 9x13 casserole dish) on the bottom rack of the oven. Place the cheesecake on the center rack. Just before closting the oven, add the boiling water to the bottom pan to create a steam bath.
Bake the cheesecake for 70-80 minutes, until it jiggles only uniformly, and it is a turning golden brown on the edges. Transfer to a trivet to cool to room temperature.
Once cooled, cover, and allow the cheesecake to chill overnight in the fridge, or for at least 8 hours.

In a small-medium saucepan, combine the butter, water, brown sugar, and corn syrup. Cook over medium-low heat, stirring to dissolve the sugar.
Once it begins boil, stop stirring, and allow the mixture to cook and bubbling for five minutes.
Add in the cream and continue to cook, checking the temperature with an thermometer until it reaches 235-240°F, or the soft ball stage.
Turn off heat and transfer the toffee sauce to a jar or glass measuring cup. Let cool for only about 5 minutes before drizzling.
Remove the cheesecake from the fridge, and remove the outer ring from the springform pan. Transfer the cheesecake on either the base of the pan or the parchment sheet over a plate or more parchment paper, with at least an inch around the outer edge.
Pour the toffee sauce over the top of the fully cooled cheesecake. If there are any cracks, use the toffee to fill them in. You can also let some drip down sides.
Use a warm, sharp knife to cut 12 slices, and enjoy or chill for later.

Roasted butternut squash puree:
- Use a sharp knife to poke a few holes in a butternut squash, and place on a foil-line pan.
- Roast at 425°F for 30-90 minutes (depending on the size) until the squash can be easily stabbed with a butter knife all over, with little to no resistance (except from the skin).
- Allow to cool until it can be handled, then peel off the skin, remove the seeds and stringy bits and use a potato masher or large fork to smash into a puree.
- You generally will get much more than needed for a single recipe from each butternut squash. It will store in the fridge for 2-3 days or the freezer for up to 2 months.
- Use extra butternut squash puree in pasta dishes, mixed into tomato sauce or mac and cheese. Or use it anywhere you would normally use canned pumpkin.
Make ahead tips:
- The toffee sauce can be made in advance and stored in a sealed jar in the fridge for 3-4 weeks. It will solidify when cold, so reheat it until pourable.
- The baked cheesecake, topped with toffee sauce or not, can be stored covered in the fridge for 3-4 days. Serve chilled or let it sit at room temperature for 10-15 minutes.