Steps to Make Favorite Easy Kabocha Squash Cheesecake for Halloween

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, easy kabocha squash cheesecake for halloween. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Easy Kabocha Squash Cheesecake for Halloween is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Easy Kabocha Squash Cheesecake for Halloween is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can cook easy kabocha squash cheesecake for halloween using 10 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Easy Kabocha Squash Cheesecake for Halloween:

1. Prepare 200 grams Kabocha squash (without the skin and seeds)
2. Take 250 grams Cream cheese
3. Make ready 1 pack Heavy cream
4. Take 1 Egg
5. Make ready 60 grams Sugar
6. Get 20 grams Cake flour
7. Get 1 tbsp Rum
8. Take 100 grams Cookies (I recommend caramel cinnamon flavor)
9. Prepare 50 grams Butter
10. Make ready 1/4 tsp (to taste) (Cinnamon powder)

Instructions to make Easy Kabocha Squash Cheesecake for Halloween:

1. (Cookie bottom) Put the cookies through a food processor or mixer or put the cookies in a plastic bag and pound with a rolling pin into powder.
2. Put butter in a heatproof glass bowl and put it in the microwave for about 1 minute to melt butter. Add Step 1 to it and mix. If you are using a cookie that's not cinnamon flavored, add about 1/4 teaspoon of cinnamon powder.
3. Lay parchment paper on the bottom of a 18 cm springform pan. Pour Step 2 in the pan. Place cellophane wrap on top and press hard with your hands to cover the bottom. If possible, put in the fridge to chill.
4. Take the seeds and the fibrous parts out of the kabocha squash and cut into bite size. Cut off the skin and wash (200 g). Wrap in cellophane wrap while it is still moist and microwave until it is soft. Preheat the oven to 320F/160°C in advance.
5. If you have a food processor or mixer, blend Step 4. If you don't, pass it through a sieve into a bowl while it is still hot.
6. Add cream cheese, sugar and egg to Step 5 and mix (it will be ready in just a second with a food processor).
7. When Step 6 is mixed well, add cake flour, heavy cream, rum and mix until smooth.
8. Pour the dough into the cake pan and bake it in a 320°F/160°C preheated oven for about 45 minutes. Take it out of the oven and cool in the cake pan. Chill well in the refrigerator and cut to serve.
9. My recommendation is fellow Cookpad user "Anna's" caramel cookie with ginger and cinnamon. You can find it at the imported treats section of upscale supermarkets. It is in a box. The shape is easy to remember so try to look for it. It is a perfect match with kabocha.
10. I made a Jack-O'-Lantern with chocolate. Draw a picture with a pencil on a baking sheet and turn the baking sheet over. Then draw with melted chocolate squeezed out of a cornet bag.
11. You can also bake this in a 18 × 18 cm or 20 × 20 cm square cake pan with the same amount of ingredients. You can make 16 small pieces.

So that is going to wrap it up with this special food easy kabocha squash cheesecake for halloween recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!