Easy Kabocha Cheesecake for Halloween. A healthy Halloween Kabocha cheesecake that is entirely gluten-free and sugar-free! This low carb cheesecake is super creamy and dense. A new way to use kabocha squash!

Also called the kabocha squash, this Japanese pumpkin has the sweetest flavor with a rich, fluffy texture that's similar to a cross between a sweet potato and a pumpkin. Pumpkin Cheesecake is a perfect dessert for Halloween. This deliciously rich cheesecake has a pleasant pumpkin and cheese flavor! [recipe]. You can have Easy Kabocha Cheesecake for Halloween using 7 ingredients and 5 steps. Here is how you cook it.

Ingredients of Easy Kabocha Cheesecake for Halloween

1. Prepare 1/4 of Kabocha squash.
2. It's 200 grams of Cottage cheese (strained if available).
3. It's 100 ml of Heavy cream.
4. You need 6 tbsp of Sugar.
5. It's 2 of Eggs.
6. Prepare 1/2 tsp of Cinnamon.
7. Prepare 2 tbsp of Flour.

Remove the excess water with a paper towel. Kabocha Bread is Japanese milk bread roll with sweet kabocha squash and sweet potato paste baked the shape of Kabocha squash. Looking for an easy summer dessert? Oven Baked Berry Cheesecake Chimichangas with white chocolate are the best red, white and blue.

Easy Kabocha Cheesecake for Halloween step by step

1. Cut the kabocha into bite-sized pieces and sprinkle a little water. Place in a heatproof container and microwave until soft. Preheat the oven to 360℉/180℃ ..
2. In a mixer, blend the softened kabocha and all the ingredients (except for the flour)..
3. In a bowl, combine the blended mixture with flour using a spatula, and mix in cutting motions. Pour into a mould lined with parchment paper..
4. Bake for 50 minutes at 360°F/180°C and it's done..
5. If you don't have strained cottage cheese, just blend in the mixer for a little longer!.

Kabocha squash brushed with olive oil and seasoned with salt is roasted until tender in this easy base recipe with all sorts of applications. Place kabocha squash wedges cut-side up in a baking pan. It wasn't until a few years ago that I discovered the kabocha squash. I don't know how I missed it! It's the Japanese version of a pumpkin and I adore it.