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Easy Kabocha Squash Cheesecake for Halloween
Easy Kabocha Squash Cheesecake for Halloween

Before you jump to Easy Kabocha Squash Cheesecake for Halloween recipe, you may want to read this short interesting healthy tips about Snacks that give You Vitality.

We are all aware that eating healthy snacks can help us really feel better in our bodies. Increasing our intake of healthy foods while decreasing the intake of unhealthy types contributes to a more healthy feeling. Eating more vegetables helps you feel better than eating a portion of pizza. Deciding on healthier food choices can be tough when it is snack time. You can spend hours at the grocery store searching for an ideal snack foods to make you feel healthy. There’s nothing like one of these simple healthy foods when you need an energy-boosting treat.

Foods made from whole grains are fantastic for a fast snack. A slice of whole wheat toast, as an example is a great snack in the morning. When you require a fast treat on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Whole grains are generally better than highly processed grains included in white bread.

A large selection of easy health snacks is easily obtainable. When you make the choice to be healthy, it’s simple to find what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to easy kabocha squash cheesecake for halloween recipe. To make easy kabocha squash cheesecake for halloween you only need 10 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to prepare Easy Kabocha Squash Cheesecake for Halloween:
  1. Use 200 grams Kabocha squash (without the skin and seeds)
  2. Prepare 250 grams Cream cheese
  3. Take 1 pack Heavy cream
  4. You need 1 Egg
  5. Use 60 grams Sugar
  6. Get 20 grams Cake flour
  7. Take 1 tbsp Rum
  8. Provide 100 grams Cookies (I recommend caramel cinnamon flavor)
  9. Provide 50 grams Butter
  10. Prepare 1/4 tsp (to taste) (Cinnamon powder)
Instructions to make Easy Kabocha Squash Cheesecake for Halloween:
  1. (Cookie bottom) Put the cookies through a food processor or mixer or put the cookies in a plastic bag and pound with a rolling pin into powder.
  2. Put butter in a heatproof glass bowl and put it in the microwave for about 1 minute to melt butter. Add Step 1 to it and mix. If you are using a cookie that's not cinnamon flavored, add about 1/4 teaspoon of cinnamon powder.
  3. Lay parchment paper on the bottom of a 18 cm springform pan. Pour Step 2 in the pan. Place cellophane wrap on top and press hard with your hands to cover the bottom. If possible, put in the fridge to chill.
  4. Take the seeds and the fibrous parts out of the kabocha squash and cut into bite size. Cut off the skin and wash (200 g). Wrap in cellophane wrap while it is still moist and microwave until it is soft. Preheat the oven to 320F/160°C in advance.
  5. If you have a food processor or mixer, blend Step 4. If you don't, pass it through a sieve into a bowl while it is still hot.
  6. Add cream cheese, sugar and egg to Step 5 and mix (it will be ready in just a second with a food processor).
  7. When Step 6 is mixed well, add cake flour, heavy cream, rum and mix until smooth.
  8. Pour the dough into the cake pan and bake it in a 320°F/160°C preheated oven for about 45 minutes. Take it out of the oven and cool in the cake pan. Chill well in the refrigerator and cut to serve.
  9. My recommendation is fellow Cookpad user "Anna's" caramel cookie with ginger and cinnamon. You can find it at the imported treats section of upscale supermarkets. It is in a box. The shape is easy to remember so try to look for it. It is a perfect match with kabocha.
  10. I made a Jack-O'-Lantern with chocolate. Draw a picture with a pencil on a baking sheet and turn the baking sheet over. Then draw with melted chocolate squeezed out of a cornet bag.
  11. You can also bake this in a 18 × 18 cm or 20 × 20 cm square cake pan with the same amount of ingredients. You can make 16 small pieces.

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