Recipe: Yummy Kabocha Squash Cheesecake, Halloween-style

Kabocha Squash Cheesecake, Halloween-style. Great recipe for Easy Kabocha Squash Cheesecake for Halloween. I arranged a recipe I saw in a book before and I made the most perfect cookie bottom to go with it. You can buy this cookie at IKEA.

Scoop out the seeds and guts from the squash. Cut the squash into thirds and rub each section with olive oil. Put a steamer rack or enough crumpled heavy-duty aluminum foil to support the squash on the bottom; the rack or foil should be just above the waterline. You can have Kabocha Squash Cheesecake, Halloween-style using 12 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Kabocha Squash Cheesecake, Halloween-style

1. It's of Cream cheese.
2. Prepare of Kabocha squash.
3. It's of Sugar.
4. Prepare of Eggs.
5. You need of Cake flour.
6. Prepare of Heavy cream.
7. Prepare of Lemon juice.
8. Prepare of Rum.
9. Prepare of Butter.
10. It's of Chocolate chips.
11. It's of ★Plain cookies or biscuits.
12. Prepare of ★Butter.

Set over medium heat and bring to a steady simmer. The combination of spices and kabocha squash make this vegan cheesecake recipe somewhat similar to an American pumpkin pie but with an exotic, healthy mediterranean twist! This vegan kabocha squash cheesecake is the perfect way to welcome autumn, using fresh, fall produce! As long as you have a food processor, this recipe is easy to make!

Kabocha Squash Cheesecake, Halloween-style step by step

1. Bring the cream cheese to room temperature. In a plastic bag, smash the ★ cookies finely with a rolling pin. Microwave the ★ butter..
2. In a bowl, mix the crushed cookies and melted butter. Line a tart pan with parchment paper, spread out the cookie mixture and press down over plastic wrap..
3. When the crust is evenly spread out and pressed, chill in the refrigerator. If you have any cookie mixture left over, chill in a heatproof container..
4. Cut the de-seeded kabocha into bite sized pieces, wrap with plastic wrap and microwave until soft. Remove the skin and pass the rest through a strainer to puree it..
5. Cut out the Jack-O'-Lantern face with the kabocha squash peel. Cut the peel into rectangular strips first before making triangles and squares..
6. In a bowl, whip the softened cream cheese until smooth, and sift in the sugar while mixing constantly..
7. Beat the eggs and add to the cheese mixture little by little. Add the pureed kabocha squash from Step 4 and mix well. Add cake flour and mix again..
8. Add the cream, lemon juice, and rum, in that order. Add melted butter at the end. Preheat the oven to 360F/180C..
9. Take the tart pan with the cookie crust out of the refrigerator. Scatter chocolate chips (if you add too many, the cake will lose its kabocha squash flavor)..
10. Pour the cheesecake batter. Carefully place the Jack-O'-Lantern facial features from Step 5 on the surface, keeping in mind that you will be cutting the cake into 8 pieces..
11. Bake for 45 minutes. When a bamboo skewer poked in the middle comes out clean, it's done. Cool, and refrigerate overnight..
12. When it's completely chilled and firm, take it carefully out of the pan and slice with a warm knife (wipe off the blade after every cut for clean cuts)..

If using kabocha squash, prepare squash Cut the squash in half and scoop out and discard the seeds. Place the squash halves, cut side down, in the basket and cover the pot. Kabocha (かぼちゃor 南瓜) is a variety of pumpkin and is often called Japanese pumpkin or Kabocha squash. But even among Japanese pumpkins, there are different species. The Japanese pumpkin that I used today is pretty large by Japanese standards (well, everything here in Australia seems large anyway) and the colour of the skin is a bit.