Kabocha Cheesecake recipe - ingredients, nutrition and when to eat it
This cake pairs kabocha squash’s mellow sweetness with the creamy, slightly tangy flavor of cream cheese.
This cake pairs kabocha squash’s mellow sweetness with the creamy, slightly tangy flavor of cream cheese. A hint of cinnamon makes it a lovely fall dessert with coffee.
Snacks & desserts · 70 minutes to cook
Nutrition (per 252g serving): 610.6 kcal · protein 10.9g · carbohydrate 54.9g · fat 39.9g · sodium 414.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the cooked kabocha is watery, sauté it in a pan for 2–3 minutes to cook off the excess moisture.
Tips: Let the cream cheese and eggs come to room temperature so they blend into a smoother batter.
Tips: For a small single-serving pan, reduce the baking time by about 5 minutes and check for doneness.
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Ingredients (1 serving)
- Kabocha squash — 100 g
- Cream cheese — 70 g
- Crushed cookies — 25 g
- Butter — 10 g
- Sugar — 20 g
- Egg — 0.5 pc
- Ground cinnamon — 0.5 tsp
- Vanilla extract — 0.3 tsp