I received a kabocha squash as a gift, and I wanted to make something that highlights the cuteness of the small shape. The pulp was watery, so I used condensed milk instead of heavy cream. I didn't need to use vanilla essence or sugar because condensed milk has sweetness and fragrance.● Ingredient amounts will differ according to the size of the kabocha squash. I could get 150 g pulp from a 550 g kabocha squash. Using same about of cream cheese and the pulp should be delicious ● The batter will not rise, so you can fill it up to the top of the kabocha squash. Recipe by Mitsuzou

I wanted to eat cheesecake, and I wanted a kabocha squash cake too. So I decided to just mix the two together!!! I ended up with a super rich kabocha cheesecake. It's so rich and filling that a 1/4 slice of this can probably be enough for lunch.First the moist kabocha squash, and then the cream cheese flavor fills your mouth. If you put the kabocha through a strainer, it would probably be even smoother! I didn't do that this time.When blending the kabocha with the stick blender, you could leave it chunky or blend until smooth. I'd like to try it both ways! Recipe by Soutamosa

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. You can also make this delicious by adding cinnamon to user "Sugamiho"'s caramel cookie (although they're so delicious, I always bad about breaking them up).It is very rich so the heavy cream will be fine with just 35% fat. That will also be cheaper. And I recommend "Kiri" cream cheese. You just have to mix it to become smooth, so it is easy. You can also make this recipe using a mixer. There is no need to make the cream cheese room temperature because the warmth of the kabocha squash will be enough to soften it. (I haven't tried this recipe with every brand of cream cheese, but it might turn out clumpy with other brands besides Kiri). I f you want to avoid that, let the cream cheese return to room temperature in advance.) Recipe by Naomikkusufuru-to

I love kabocha squash and had been making this often! I posted this recipe, which I think has the perfect ingredient ratios.Cook the kabocha in the microwave until softened. When I remove the skin and seeds from the kabocha, the weight went dropped down from 300 g to 200 g. Baking time may be different from oven to oven (if you halve the recipe, the baking time should be around 35 minutes). Recipe by Umemikkii

I came up with this simple cake that makes the most of the delicious combination of kabocha squash and cream cheese. Thanks to these two ingredients, the okara feels less flaky, and the cake comes out very moist and rich even though it's actually healthy.Because this recipe is flour-free, the cake easily falls apart compared to regular cake. That's why you need to chill it well before removing from the cake pan. The sweetness depends on the kabocha squash, but if you want it less sweet, keep the sugar at 25-30 g. Add rum and/or cinnamon if you'd like. For 14 to 16 cm [6.3 in] round cake pan. Recipe by miyuki12

I made a healthy, seasonal cheesecake with cottage cheese and kabocha, which is perfect for Halloween. There are many recipes that require you to remove the kabocha rind, but I think that's a waste, so I use rind and all!After baking, let it cool down in the oven to prevent deflating. It's nice and fluffy when its just baked. If you chill it in the fridge for a few hours, it will be moist and dense. Either way, it's delicious! You can replace cream cheese with cottage cheese if you like. For 15 cm [5.9 in] mould. Recipe by Himawari mama 0721

I added kabocha squash to our family's favourite petit size cheese cake, and arranged them into Halloween style.※The baking time differs depending on the oven, so please adjust it.※I used Philadelphia brand cream cheese.※I bought a 200 ml carton of heavy cream so I made whipped cream with the remaining 50 ml. Recipe by Banyangarden

This is the Halloween version of the "Just Mix Cheesecake!" recipe that I often make, using kabocha.https://cookpad.wasmer.app/recipe/375521I don't have hints in particular! Just mix everything together and bake! If you microwave the kabocha, it saves a lot of time and effort. I made it in the stick shape, but you can also cut them in round shapes or like tarts, which is also very cute.You can use anything for the cookie crust, but for Halloween, Oreos are the best! Recipe by ancomochi*

I usually eat this as a snack with my kids, so I want to make it healthy and quick. It only takes 5 minutes to prepare before baking.If you making a crust, put the cocoa biscuits in a plastic bag and crush them. Then, add milk to moisten and lay in the mould. For 18 cm [7.1 in] cake pan (or round). Recipe by haraya

I wanted to make a cute cake for a Halloween party.I decorated the cake with Jack-O'-Lantern faces for Halloween, but you can also decorate it with ribbons, stars, or whatever you like, so use the peels to make cute decorations. I made a marbled pattern in the middle using melted chocolate (see Photo 10), but it didn't come out too well after baking, so you should just ignore that. If it looks like the cake is getting burned on top, cover with a sheet of foil. For 18 cm [7.1 in] tart pan. Recipe by Kyabariaru-tan

I really like the mixture of squash and Oreo cookies, so I thought I would try them in a cheesecake.You can make the kabocha squash in Step 5 even creamier by pushing it through a sieve before mixing.For a creamier cake, push the batter through a sieve before adding to the pan in step 10.If you don't have time to put the batter through a sieve, just mix it as per the instructions.You may need to adjust heat and cooking time to suit your oven. Recipe by marimari kitchen

For kids with flour, eggs and milk allergies.When making the soy cheese, only mix it lightly when you add the lemon juice. Don't mix too much!!Here is the recipe for rice flour cookies [], just crush them up and mix with melted margarine to prepare a cookie base.Here is the recipe for a rice flour cake []. Recipe by yushuryo