Butternut Squash Dffinois Cheesecake

  • 3/4 C graham crackers
  • 1/2 C granulated sugar
  • 2tbsp butter,melted
  • 1/2 milk
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 6oz Daffinios Brie,rind removed
  • 15 oz Butternut Squash,pureed
  • 16oz cream cheese
  • 1/2 tbsp ginger,ground
  • 1/2 tbsp clove,ground
  • 1/2 tbsp nutmeg,ground
  • 1 pc unflavored gelatin envelop
  • 1/4 C orange juice


  1. For crust, in a medium bowl, stir together crushed graham crackers and melted butter until crackers are moistened. Press mixture onto bottom of an 8-inch springform pan. Cover and chill while preparing filling.
  2. For filling, in a food processor or blender, combine the reduced-cream cheese, d'Affinios,1/4 cup of the sugar, 1/4 cup of the milk, and the vanilla. Cover and process or blend until smooth. Transfer to a medium bowl; set aside.
  3. In a food processor or blender, combine cream cheese, butternut squash puree, remaining 1/4 cup sugar, remaining 1/4 cup milk, and spices. Cover and process or blend until smooth.
  4. In a small saucepan, sprinkle gelatin over orange juice; let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Stir 1 tablespoon of the gelatin mixture into the white cream cheese mixture and the remaining gelatin mixture into the butternut squash mixture.
  5. Pour butternut squash mixture over chilled crust in pan. Carefully pour white cream cheese mixture over squash mixture. Using a narrow, thin-bladed metal spatula or a table knife, swirl pumpkin and white mixtures.
  6. Cover and chill overnight before serving. To serve, using a small sharp knife, loosen cheesecake from side of springform pan; remove side of pan. Cut into 8 wedges.