Margarine (for greasing)
For the crust
10 graham crackers (40 g), broken into small pieces
1 1/4 cup of pecan halves (120 g)
1/4 cup of confectioners' sugar (45 g)
6 tablespoons of melted butter
For the filling
750 g of cream cheese at room temperature
3/4 cup of confectioners' sugar (135 g)
3 large eggs
3 tablespoons of squash puree
1/4 cup of heavy cream (60 ml)
1 teaspoon of vanilla extract
100 g of white chocolate chips
Margarine (for greasing)
For the crust
10 graham crackers (40 g), broken into small pieces
1 1/4 cup of pecan halves (120 g)
1/4 cup of confectioners' sugar (45 g)
6 tablespoons of melted butter
For the filling
750 g of cream cheese at room temperature
3/4 cup of confectioners' sugar (135 g)
3 large eggs
3 tablespoons of squash puree
1/4 cup of heavy cream (60 ml)
1 teaspoon of vanilla extract
100 g of white chocolate chips
Grease a 22 cm diameter tart pan with margarine. Reserve
Prepare the crust: In a blender or food processor, combine the graham crackers, pecan halves, and confectioners' sugar, and pulse until it forms a crumbly mixture
Add the melted butter and pulse again until it's well combined
Transfer to the prepared tart pan and press the mixture into the bottom and up the sides of the pan
Level the top with a knife
Reserve in the refrigerator
Aerate the oven to 160°C (medium low)
Prepare the filling: In an electric mixer, beat the cream cheese with confectioners' sugar until it forms a smooth and creamy mixture (approximately 3 minutes)
Combine the eggs, squash puree, heavy cream, and vanilla extract
Beat until well combined. Reserve
Melt the white chocolate in a double boiler or in the microwave in 10-second increments, stirring between each interval
Once melted, add it to the reserved filling mixture and stir with a spatula
Pour over the crust
Bake in the preheated oven at 160°C (medium low) until the filling is lightly firm (approximately 55 minutes)
Let cool completely
Cover with plastic wrap and refrigerate for about 6 hours
Unmold onto a large plate and serve immediately
Calls per slice: 380
Note: If you prefer, prepare the cheesecake up to three days in advance, cover with plastic wrap, and reserve it in the refrigerator until serving time.
