Monday, October 12, 2020

Mock Pumpkin Cheesecake

The challenge this month, for Baking Bloggers, should we care to accept, was to bake something with Butternut or Pumpkin, It could be savory or sweet. I chose sweet.   

Mock Pumpkin Cheesecake

 Baking Bloggers is hosted by Sue of Palatable Pastime. She started this group and I've managed to participate most months.   And along the way have had a blast trying out some new to me recipes. 

This month, the theme is totally on point, or at least my offering is, cause this is Thanksgiving weekend in Canada.   

Happy Thanksgiving to my family and friends in Canada.

I wanted to make a Cheesecake that incorporated Butternut Squash this month.  Although I'm actually calling it a Mock Pumpkin Cheesecake.  

I made a dozen mini cheesecakes , which I baked in some silicone cupcake liners.  I wanted to freeze them for a treat later on. 

We all know that pumpkin pie or cheesecake is a perfect follow up to a Turkey dinner.

I'm using a Butternut Squash which I cooked up in the microwave with a little of my home made pumpkin pie spice.  

Did you know that most commercial pumpkin pie puree actually has a lot of Butternut Squash. It's true, Butternut squash is one of the main ingredients, along with other winter squash.  You can read more about it here.

Now that we got that out of the way...

I thought, no problem finding a recipe, until I went looking, online.  Not one recipe could be found, not one, NADA, nix, none.  I wanted a recipe that had Butternut in the recipe. Lots of pumpkin ones, but not one that used Butternut Squash.

I looked at all my cookbooks, next, searching and getting lost in possibilities and made copious notes.   

I made the crust out of the leftover 'Pumpkin' Pie Cake I made last month, I'd frozen the remainder.  I did add some chopped pecans to it as well as well as some graham crackers.   

I loved, not only the taste of these, but also the layering. It was fun. 

Here are some more pictures.  Before and after baking.  I layered the cheesecakes in these reusable silicone cupcake liners before baking them in the toaster oven.

Unbaked Mock Pumpkin Cheesecakes
After baking, they poofed up a little

Baked Mock Pumpkin Cheesecakes

I did layer one cheesecake a touch differently.   I put the 'mock' pumpkin cheesecake filling on the bottom and the plain on top.  They do fall a touch after they've cooled.

Baked Mock Pumpkin Cheesecakes
And a couple more pictures. Not only did they look good, they tasted amazing. 
Mock Pumpkin Cheesecakes

I loved the layers... But they did need a dollop of freshly whipped cream on top.

Mock Pumpkin Cheesecakes

BTW:  You can also make these crustless if you like.  I did with a couple, but I taste tested them and forgot to take a picture.  

Mock Pumpkin Cheesecakes

Mock Pumpkin Mini Cheesecakes

Yield: 12 servings
Author: Sid's Sea Palm Cooking -
Prep time: 15 MinCook time: 40 MinTotal time: 55 Min
This can be made in one large cheesecake or into mini cheesecakes, your choice.


Mock Pumpkin Cheesecake
  • 2 - 8 oz. Cream Cheese
  • 2 eggs
  • 1 teaspoon Grand Marnier or Vanilla Extract
  • 6 tablespoons sugar
  •  1/2-3/4 cup cooked Butternut Squash puree or Pumpkin puree
  • 1 teaspoon Pumpkin Pie spice
  • 1 cup Graham Cracker Crumbs
  • 1/2 cup Pumpkin Pie Cake crumbs
  • Can also just use 1 1/2 cups Graham Cracker Crumbs
  • 1/2 cup chopped pecans
  • 2- 3 tablespoons melted butter
  • 2 tablespoons sugar


Cheese Cake Filling
  1. Mix together the Cream Cheese, eggs, sugar and Grand Marnier til smooth.  Divide in half.  Set plain part aside.
  2. Add the butternut squash and pumpkin pie spice to one half the mixture and set aside. Use an immersion blender if need to get the mixture totally smooth.
  1. Mix together the ingredients for the crust, fill springform pan or cupcake liners.
  1. Press the crust mixture into an 8 inch springform pan or take 1 tablespoon or so of the crust mixture and press into a silicone cupcake liner.
  2. This will make enough for 12 cupcake size servings or one 8 inch springform pan. Plus a little left over.
  3. Spoon the plain cheesecake mixture into the bottom of the springform pan or divide it evenly onto the crust base of the cupcakes.   Top with the butternut cheesecake mixture.  
  4. I made these into cupcakes and baked them in a toaster oven at 375 degrees for 40 minutes, just until the cheesecake filling had cooked all the way through, checking them at 30 minutes.
  5. If baking in a regular oven, bake at 350 degrees for 40-45 minutes, checking after 30 minutes to see if they have set up and cooked. 
Created using The Recipes Generator

Baking Bloggers October 2020

Pumpkin or Butternut Squash


All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2020, with all rights reserved thereof.

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 Simple Shrimp Recipes - 25 + Appetizer, Entree and Dipping Sauces.
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Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. I love the idea of making these into individual little cupcakes. Great idea Sid.

    1. Thanks. They're perfect for me, since I'm not too fond of real pumpkin pie.

  2. Such beautiful layers! I love the individual sizing. Perfect for serving at the holidays.

    1. I loved the layering as well. I think they're perfect for serving at holidays when you just want a taste.

  3. I was looking forward to seeing your cheesecakes. They do not disappoint. The layers are so pretty!

    1. Thank you. I was looking forward to seeing your cheesecake as well. I loved the layers in this as well.

  4. Those little cheesecakes are pretty as a picture! Bet they'd disappear in no time on a holiday table.

    1. I love doing individual servings like this, they're perfect for those people who just want a sliver or taste of dessert.

  5. Replies
    1. Thanks, and I thought they were pretty perfect as well.

  6. Those look like so much fun! I can't wait to try this.

    1. Thanks, that means a lot from someone who knows her cheesecakes.

  7. Oh how I love little individual desserts - these are gorgeous and I need to make these ASAP!

    1. You totally do need to make some. I've been enjoying them a little too much, at least according to my scale. 'wink'. I've long been a fan of individual desserts like this anyway.

  8. OMG! cheesecake looks super cute and calling me to pick it up!


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