"Set a rack in the middle of the oven and preheat the oven to 350°F. Butter the bottom and sides of a 9-inch square baking pan. Line the pan with two overlapping strips of parchment paper that are the width of the pan bottom and long enough to cover the bottom and sides with 2 inches of overhang on all four sides. Butter the bottom sheet of parchment to secure the top sheet. To make the crust, in a medium bowl, stir the butter, crumbs, and cinnamon together with a fork until the crumbs are evenly moistened. Scrape the mixture into the prepared pan and press it with the back of a spoon into an even layer on the bottom only. Bake until set, about 12 minutes."
"Set the pan on a wire rack to cool completely. Leave the oven on. To make the filling, discard the squash seeds and stringy fibers in the cavity. Cut the squash into 3-inch chunks (no need to peel). Put them in a roasting pan and cover tightly with aluminum foil. Bake until the squash is tender when pierced, 1-1/4 to 1-1/2 hours. Let cool, then scoop the flesh out of the skin. Reduce the oven temperature to 325°F. Puree the squash in a food process"
Pumpkin and cream cheese combine to produce a rich, deeply pumpkiny cheesecake topped with lightly whipped crème fraîche and finely ground pistachios. The crust uses melted butter, fine graham cracker crumbs, and ground cinnamon, pressed into a 9-inch square pan and baked until set. The filling centers on roasted kabocha squash pureed and mixed with granulated sugar, full‑fat cream cheese, eggs, heavy cream, and optional vanilla. The squash is roasted until tender, cooled, and scooped from the skin before pureeing. Oven temperatures are 350°F for the crust and reduced to 325°F for the filling stages.
Read at Alternative Medicine Magazine
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