Squash Cheesecake

Gluten-Free Gourmet

Beating Cheesecake

This recipe has a special twist on regular cheesecake which gives it extra creaminess and flavor: cooked squash. I cook butternut or acorn squash, sweet potatoes, or pumpkin and mash it up. The cheesecake is quite fast to whip up, and we eat it all the time as a high-protein, low-carb, and delicious snack. Also add it to top off any meal.

First, combine in a bowl and beat well:

1 8-oz bar cream cheese            1/4 c. honey          1 t. vanilla

      1/4 c. oat/rice flour        1 t. cinnamon       1/2 t. cloves                            

Then beat in:           3 free-range brown eggs
Finally, add and beat well:

3 c. mashed squash, or 1 16 oz. can pumpkin 1/2 c. water

Golden Treat

Pour into a greased 9x9 casserole dish and bake at 350° for 45-50 minutes, til it’s nice and brown on top. Cool, cut, and dip out small slices.