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Easy Kabocha Squash Cheesecake for Halloween
Easy Kabocha Squash Cheesecake for Halloween

Before you jump to Easy Kabocha Squash Cheesecake for Halloween recipe, you may want to read this short interesting healthy tips about Use Food to Elevate Your Mood.

Most of us have been conditioned to think that comfort foods are terrible and to be avoided. Often, if the comfort food is a high sugar food or another junk food, this holds true. Otherwise, comfort foods may be really nutritious and good for you. There are a number of foods that, when you eat them, could better your mood. If you seem to feel a little bit down and you’re in need of a happiness pick me up, try some of these.

Eggs, you may be amazed to learn, are wonderful at combating depression. Just make sure that you do not throw out the egg yolk. The egg yolk is the part of the egg that matters most in terms of helping you cheer up. Eggs, the yolks particularly, are rich in B vitamins. These B vitamins are terrific for helping to raise your mood. This is because they help in bettering the function of your neural transmitters, the parts of your brain that dictate your mood. Eat some eggs to jolly up!

So you see, you don’t need junk food or foods that are bad for you to feel better! Try some of these instead!

We hope you got benefit from reading it, now let’s go back to easy kabocha squash cheesecake for halloween recipe. You can cook easy kabocha squash cheesecake for halloween using 10 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to cook Easy Kabocha Squash Cheesecake for Halloween:
  1. Provide 200 grams Kabocha squash (without the skin and seeds)
  2. Take 250 grams Cream cheese
  3. Prepare 1 pack Heavy cream
  4. Provide 1 Egg
  5. Get 60 grams Sugar
  6. Use 20 grams Cake flour
  7. Prepare 1 tbsp Rum
  8. Get 100 grams Cookies (I recommend caramel cinnamon flavor)
  9. Get 50 grams Butter
  10. Get 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.

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