Simple Way to Make Quick Easy Kabocha Squash Cheesecake for Halloween

Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a special dish, easy kabocha squash cheesecake for halloween. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Easy Kabocha Squash Cheesecake for Halloween is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Easy Kabocha Squash Cheesecake for Halloween is something which I have loved my whole life. They’re fine and they look fantastic.

Browse For Yummy & Hassle-Free Cheesecake Recipes From Kraft®. Take the seeds and the fibrous parts out of the kabocha squash and cut into bite size. Wrap in cellophane wrap while it is still moist and microwave until it is soft. Take the tart pan with the cookie crust out of the refrigerator.

To get started with this particular recipe, we must prepare a few components. You can cook easy kabocha squash cheesecake for halloween using 10 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Easy Kabocha Squash Cheesecake for Halloween:

1. Get 200 grams Kabocha squash (without the skin and seeds)
2. Make ready 250 grams Cream cheese
3. Take 1 pack Heavy cream
4. Take 1 Egg
5. Make ready 60 grams Sugar
6. Take 20 grams Cake flour
7. Make ready 1 tbsp Rum
8. Prepare 100 grams Cookies (I recommend caramel cinnamon flavor)
9. Get 50 grams Butter
10. Make ready 1/4 tsp (to taste) (Cinnamon powder)

Here is how you can achieve that. Kabocha Squash Cheesecake with Caramelized Walnuts instructions. Preparations: Cut the kabocha into appropriate sizes, dampen lightly with water, cover with plastic wrap and microwave until soft. Bring the cream cheese, sour cream, and eggs to room temperature.

Steps to make Easy Kabocha Squash Cheesecake for Halloween:

1. (Cookie bottom) Put the cookies through a food processor or mixer or put the cookies in a plastic bag and pound with a rolling pin into powder.
2. Put butter in a heatproof glass bowl and put it in the microwave for about 1 minute to melt butter. Add Step 1 to it and mix. If you are using a cookie that's not cinnamon flavored, add about 1/4 teaspoon of cinnamon powder.
3. Lay parchment paper on the bottom of a 18 cm springform pan. Pour Step 2 in the pan. Place cellophane wrap on top and press hard with your hands to cover the bottom. If possible, put in the fridge to chill.
4. Take the seeds and the fibrous parts out of the kabocha squash and cut into bite size. Cut off the skin and wash (200 g). Wrap in cellophane wrap while it is still moist and microwave until it is soft. Preheat the oven to 320F/160°C in advance.
5. If you have a food processor or mixer, blend Step 4. If you don't, pass it through a sieve into a bowl while it is still hot.
6. Add cream cheese, sugar and egg to Step 5 and mix (it will be ready in just a second with a food processor).
7. When Step 6 is mixed well, add cake flour, heavy cream, rum and mix until smooth.
8. Pour the dough into the cake pan and bake it in a 320°F/160°C preheated oven for about 45 minutes. Take it out of the oven and cool in the cake pan. Chill well in the refrigerator and cut to serve.
9. My recommendation is fellow Cookpad user "Anna's" caramel cookie with ginger and cinnamon. You can find it at the imported treats section of upscale supermarkets. It is in a box. The shape is easy to remember so try to look for it. It is a perfect match with kabocha.
10. I made a Jack-O'-Lantern with chocolate. Draw a picture with a pencil on a baking sheet and turn the baking sheet over. Then draw with melted chocolate squeezed out of a cornet bag.
11. You can also bake this in a 18 × 18 cm or 20 × 20 cm square cake pan with the same amount of ingredients. You can make 16 small pieces.

Preparations: Cut the kabocha into appropriate sizes, dampen lightly with water, cover with plastic wrap and microwave until soft. Bring the cream cheese, sour cream, and eggs to room temperature. Sift the flour and cinnamon powder together. Halloween Kabocha Cheesecake step by step Prep the kabocha: - remove the skin of kabocha squash and dice. Beat in the squash mixture along with the condensed milk.

So that’s going to wrap this up for this special food easy kabocha squash cheesecake for halloween recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!