Kabocha Squash Cheesecake with Caramelized Walnuts

Name: Kabocha Squash Cheesecake with Caramelized Walnuts
Yield: 6 servings
Cuisine: American
Ingredients: 70 grams Crackers or cookies; 35 grams Melted butter (unsalted); 150 grams Kabocha squash (peeled and seeded); 200 grams Cream cheese; 100 grams Sour cream; 2 Eggs; 80 to 90 grams Cane sugar; 100 ml Heavy cream; 1 tsp Lemon juice; 1 tbsp Rum; 1 tbsp ○ Cake flour; 1/2 tsp ○ Cinnamon powder; 100 grams Walnuts (roughly chopped); 100 grams Caramel Creamor 2360958)

cookpad.japan @cookpad_jp

Add the toppings depending on your mood, since this is a very delicious cheesecake even without the caramelized walnut topping.
I've used "Miitan's" Dried Prunesas a topping.The cake does look nicer with a topping that has strongly contrasing colors. For 18 cm [7.1 in] circular mold. Recipe by La Land

cookpad.japan @cookpad_jp

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Ingredients

6 servings

Crust
70 gramsCrackers or cookies
35 gramsMelted butter (unsalted)
Batter
150 gramsKabocha squash (peeled and seeded)
200 gramsCream cheese
100 gramsSour cream
2Eggs
80to 90 grams Cane sugar
100 mlHeavy cream
1 tspLemon juice
1 tbspRum
1 tbsp○ Cake flour
1/2 tsp○ Cinnamon powder
Toppings (can be omitted)
100 gramsWalnuts (roughly chopped)
100 gramsCaramel Creamor 2360958)

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Steps

1

Preparations: ● Cut the kabocha into appropriate sizes, dampen lightly with water, cover with plastic wrap and microwave until soft.
2

● Bring the cream cheese, sour cream, and eggs to room temperature. ● Sift the flour and cinnamon powder together.
3

● Line the bottom and side of the mold with parchment paper, and cover the outside with aluminum foil. ● Preheat the oven to 170℃. ● Prepare hot water for baking later.
4

Finely grind the cookies, and mix in the melted butter to moisten. Spread evenly on the bottom of the mold.
5

Add the softened kabocha in a food processor and mix. Mix in the eggs, and after that, carefully mix in all the other ingredients in the listed order.
6

Pour batter into the mold. Place it on a baking sheet filled with hot water and bake for 45 to 50 minutes. It's done once the skewer comes out clean.
7

Once baked, tap the mold on countertop from about 15 cm above to eliminate any hot air. Place a knife between the mold and parchment paper and run it around once.
8

Place it on a cooling rack to cool. Let it rest overnight in the refrigerator. Remove from the mold the next day and it's done The walnut toppings are optional.
9

Toppings: Add the walnuts in a frying pan and dry roast over low heat until it starts to make a crinkly sound.
10

Add caramel cream and walnuts in a bowl and combine together. You can use more cream if you like.
11

As soon the nuts and caramel are mixed, spread out evenly on top of the cheesecake. Sprinkle the top with pumpking seeds too if you have some to finish.