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Kabocha Squash Cheesecake With Walnut Cookie Crust

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New Asian Cuisine
Related tags
dessert vegetarian easter greek mediterranean
Nutrition per serving    (USDA % daily values)


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Ingredients for 10 servings

1 3-pound (1,344 grams) kabocha squash

1 8-ounce package (240 grams) cream cheese, at room temperature

1 cup (200 grams, 7 1/8 ounces) sugar

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/3 teaspoon freshly grated nutmeg

1/2 teaspoon salt

1 1/2 teaspoons brandy

2 large eggs, at room temperature

1/4 cup (60 grams, 2 ounces) unsalted butter, melted, plus more for greasing

1/2 cup (60 grams, 2 ounces) walnuts

1/2 cup (72 grams, 2 1/2 ounces) light brown sugar, packed

7 (177 grams, 6 1/4 ounces) graham crackers, crushed into fine crumbs

2 teaspoons fresh lime zest

1/2 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/4 teaspoon sweetened condensed milk, optional

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