Squash, cinnamon & cardamom cheesecake pie

Name: Squash, cinnamon & cardamom cheesecake pie
Total time: 80 min
Yield: 8 servings
Ingredients: 160 g. cookies (oatmeal, spelt and ginger (or any type you prefer)); 80 g. soft butter; 3 eggs; 300 g. butternut squash purée ((1/3 butternut squash of about 1 kg)); 450 g. cream cheese; 120 g. brown sugar; 1 tablespoon cornstarch; 1 teaspoon ground cardamom; 1 teaspoon ground cinnamon

22.10.201916.02.2021 1 min read

This pie is inspired by both the traditional seasonal squash pie and the popular New York cheesecake. It brings sweetness and autumn spices for rainy days.

Squash, cinnamon & cardamom cheesecake pie

All animal products can be replaced by plant-based alternatives.

CourseSweets
CuisineAll-time Classic

Servings	Prep Time
8 servings	80 minutes

Servings	Prep Time
8 servings	80 minutes

Squash, cinnamon & cardamom cheesecake pie

All animal products can be replaced by plant-based alternatives.

CourseSweets
CuisineAll-time Classic

Servings	Prep Time
8 servings	80 minutes

Servings	Prep Time
8 servings	80 minutes

Ingredients

160 g. cookies oatmeal, spelt and ginger (or any type you prefer)
80 g. soft butter
3 eggs
300 g. butternut squash purée (1/3 butternut squash of about 1 kg)
450 g. cream cheese
120 g. brown sugar
1 tablespoon cornstarch
1 teaspoon ground cardamom
1 teaspoon ground cinnamon

Servings: servings

Units:

Instructions

Peel and cut into pieces ⅓ of a butternut squash of about 1 kg.
Cook in a saucepan with a little water to transform the squash pieces into a soft purée.
Preheat the oven to 160°C.
To make the bottom of the pie, soften the butter and crumble the cookies. Mix everything together and distribute evenly to the bottom of the previously buttered pan.
Whisk the fresh cheese with the eggs, cornstarch and sugar.
Once your squash has been reduced, let it cool down.
Then add the squash to the mixture as well as the cinnamon and cardamom.
Mix the whole thing with the electric mixer for a few seconds.
Pour the mixture into the pan above the bottom made of biscuits.
Place in the oven for about 45 minutes.
Let cool and... enjoy!

Johanie Sulliger

Je suis diététicienne, diplômée de la Haute Ecole de Santé de Genève et j’ai la chance d’exercer un métier que j’aime, vraiment ! C’est pendant mes études que l’envie de créer ce blog m’est venue. Je souhaitais apporter un regard nouveau sur la nutrition et tenter d’abattre le cliché de la diététicienne traqueuse de bourrelets et amoureuse des pouces de soja. L’alimentation étant une problématique majeure de santé publique, mon blog s’adresse principalement à une population en bonne santé qui souhaite trouver des conseils et infos pratiques pour la santé. J’espère qu’à travers mes articles, tu découvriras que plaisir et santé font bonne affaire et que les régimes sont hyper has-been !