Creamy Squash Cheesecake with White Chocolate

Grease a 22cm diameter springform pan with butter and set aside

Prepare the crust: In a blender or processor, combine graham crackers, pumpkin puree, and sugar

Process until smooth

Add the melted butter and process again until the mixture is well combined

Transfer the mixture to the prepared pan and press into the bottom and sides

Smooth the top with a knife

Refrigerate

Aqueche the oven to 160°C (medium low)

Prepare the filling: In an electric mixer, beat the cream cheese and sugar until smooth

Mix together the eggs, squash puree, heavy cream, and vanilla extract

Add this mixture to the cream cheese mixture and beat until well combined

Set aside

No liquidizer or processor, grind the white chocolate into fine particles

Add this ground chocolate to the filling and mix well

Pour the filling over the crust

Bake in a preheated oven at 160°C (medium low) for about 55 minutes, or until the filling is slightly firm

Let cool

Cover with plastic wrap and refrigerate for at least 6 hours

Unmold onto a large plate and serve immediately

380 calories per slice

Note: If preferred, prepare the cheesecake up to three days in advance, cover with plastic wrap, and refrigerate until serving time.