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Friday, December 30, 2011

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.

4 comments:

Anonymous said...

Yummmm...where's my piece?

Anonymous said...

Great idea! Do you ever put any toppings on the cheesecake?

Susanna said...

I have several sauces I make for the cheesecake, which I will feature next. :) Also fresh fruit is great.

Anonymous said...

Wow, I never imagined making cheesecake that way!