Pumpkin (Calabaza en Tacha) Cheesecake
Impress your guests on Thanksgiving day with a stunning pumpkin cheesecake topped with shards of pumpkin-brown sugar brittle.
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Cooking tools:
- Springform pan
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Cooling rack
- Spatula
Ingredients
- 2 1/2 cups cubed butternut squash, peeled
- 3/4 cups packed dark brown sugar, about 3 ounces
- 5 ounces Maria crackers* (about 1 pack or 32 crackers), or graham crackers
- 8 tablespoons (1 stick) chilled unsalted butter, cubed
- 2 8-ounce packages cream cheese, at room temperature
- 1/2 cup mascarpone, at room temperature
- 1/4 cup brown sugar
- 2 eggs, at room temperature, lightly beaten
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 cup sugar
- 4 tablespoons unsalted butter
- 1/3 cup pumpkin-dark brown sugar syrup
- 1 cup toasted shelled pumpkin seeds
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
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