I know, I know — butternut squash in a cheesecake sounds a little unexpected. But trust me on this one. Think of everything you love about pumpkin pie — the creamy filling, the warm fall spices, the buttery crust — and imagine it all turned up a notch smoother, lighter, and more elegant.

This Butternut Squash Cheesecake has officially replaced pumpkin pie at my Thanksgiving table. The flavor is mellow and naturally sweet, the texture is silky, and that golden color? Gorgeous. I love that I can make it a day or two ahead, chill it in the fridge, and have a stress-free dessert ready to go when the turkey comes out of the oven.

And every year, without fail, someone says: “Wait… this isn’t pumpkin?” Then they go back for seconds.

Check out my ultimate guide on how to make a small Thanksgiving dinner with less stress and some delicious leftovers too!

Why You’ll Love This Butternut Squash Cheesecake

✅ Perfect for Thanksgiving: A festive, elegant twist on pumpkin pie.

✅ Silky-smooth texture: The butternut squash puree keeps it extra creamy. 

✅ Make-ahead magic: Cheesecake tastes even better after a day or two in the fridge. 

✅ Naturally sweet: Roasted squash adds warmth and depth without being overly rich. 

✅ No stress dessert: Make it, chill it, forget about it — then wow everyone at dinner.

Ingredients You’ll Need

Here’s what goes into this heavenly fall cheesecake (I’ll add the measurements in the recipe card below 👇):

For the Crust

• Graham Crackers – The classic cheesecake base. Their honey flavor and crumbly texture give that perfect sweet crunch beneath all the creamy filling.
• White Sugar – Helps bind the crust and adds just a touch of sweetness.
• Unsalted Butter – The glue that holds everything together, giving your crust a rich, buttery flavor that complements the butternut squash beautifully.

For the Filling

• Cream Cheese – The star of any cheesecake. Go for full-fat for the best creamy texture — this isn’t the time for light versions!
• White Sugar – Sweetens the filling and balances the tanginess of the cream cheese.
• Vanilla Extract – Adds warmth and depth; don’t skip it.
• Eggs – These bring everything together into a silky, custard-like texture. Add one at a time so the batter stays smooth.
• Butternut Squash Puree – The secret ingredient! It gives the cheesecake a natural sweetness, creamy body, and lovely golden color without overpowering the other flavors.
• Ground Cinnamon – What is a fall dessert without spices?! Cinnamon adds cozy fall warmth and pairs perfectly with the butternut squash.
• Salt – Just a pinch to bring out all the sweet and spiced notes.

For the Water Bath

• Hot Water – Keeps your cheesecake moist and prevents cracks while baking. Totally worth the extra step.

For the Topping

• Whipped Cream – Soft, fluffy, and the perfect contrast to the creamy cheesecake.
• Homemade Caramel Sauce – Adds that golden glow and luscious flavor. You can drizzle it or serve on the side in a pretty jar.

How to Make Butternut Squash Cheesecake

1. Roast the Butternut Squash

I prefer to make my butternut squash puree ahead of time to allow it time to cool, but if you don't already have it made, follow the directions in my recipe for butternut squash puree and allow to cool before making the cheesecake.

2. Make the Crust

Preheat oven to 325°F. Crush the graham crackers (use a food processor, or just a zip-top bag and rolling pin), then stir in the sugar and melted butter until everything’s evenly moistened. Press into the bottom of your spring form pan and set aside.

3. Mix the Filling

In the bowl of a food processor, gently pulse the cream cheese, sugar, and vanilla until smooth. Add eggs one by one — don’t overmix. (Alternatively, use a mixer on medium speed with the paddle attachment). Reserve a cup of plain batter, then add the butternut squash puree, cinnamon, and salt to the rest and blend until just combined. Pour gently into your crust for a layered effect.

4. Bake Gently in a Water Bath

Wrap the springform pan in foil, set it in a larger baking pan, and pour hot water halfway up the sides. Bake until the center jiggles slightly. Turn off the oven, crack the door, and let it cool slowly for an hour — this helps prevent cracks.

5. Chill Overnight

Cool completely on the counter, then chill in the fridge overnight (or up to 3 days). Cheesecake always tastes better the next day — the texture sets, and the flavors deepen.

Serving It Up

When ready to serve, remove the ring from the springform pan and top with a generous swirl of whipped cream. Serve caramel sauce on the side in a little jar or bowl with a spoon — it looks beautiful and lets everyone drizzle their own.

Set it on your Thanksgiving dessert table surrounded by mini pumpkins, cinnamon sticks, and candles. It’s rustic, elegant, and guaranteed to get attention.

Tips for Perfect Cheesecake

• Room Temp Ingredients: Cold cream cheese won’t mix smoothly — let it sit out for at least 30 minutes.
• Avoid Overmixing: Too much air in the batter can cause cracks. Mix just until smooth, especially after adding the eggs.
• Oven Temperature Matters: Cheesecakes like gentle heat. If your oven runs hot, reduce by 10°F to avoid overbaking.
• Water Bath Trick: Use a roasting pan and pour the water in after you place it on the oven rack to avoid spills.
• No Food Processor? Use a rolling pin for the crust and a stand mixer (or hand mixer) with the paddle attachmentfor the filling — works perfectly!
• Cracks Happen: Don’t panic. Chill overnight, top with whipped cream, and no one will notice.

Final Thoughts

This Butternut Squash Cheesecake is everything you love about fall desserts — creamy, lightly spiced, and perfectly sweet — but just different enough to make people say “Wow.”

It’s become one of those recipes I look forward to making every year. The flavors mellow beautifully, the texture stays dreamy, and it always feels like the perfect, cozy ending to Thanksgiving dinner.

Make it once, and I bet it’ll earn a permanent spot on your holiday menu, too.

Butternut Squash Cheesecake, Thanksgiving Dessert, Fall Dessert

Dessert, Holidays

American

Yield: 8

Author: Life Tastes Good

Butternut Squash Cheesecake – The Best Thanksgiving Cheesecake Recipe

Rich, smooth, and full of fall flavor, this Butternut Squash Cheesecake is the perfect Thanksgiving dessert recipe for your holiday table.

Ingredients

For the Crust

• 1 package graham crackers (enough to make 1 1/2 cups crushed)
• 1/3 cup sugar
• 6 tablespoons unsalted, softened butter

For the Cheesecake

• 2 (8 ounce) packages cream cheese, softened to room temperature
• 1/2 cup sugar
• 1/2 teaspoon vanilla
• 2 eggs
• 1/2 cup Butternut Squash Puree
• 1 teaspoon ground cinnamon
• pinch of salt
• Water for the water bath

For the Toppings (optional)

• Whipped topping
• Homemade Caramel Sauce

Instructions

For the Crust

1. In the bowl of a Food Processor, pulse graham crackers until finely ground. This should be about 1 1/2 cups. Add 1/3 cup sugar and 6 tablespoons softened butter and pulse until combined.
2. Press graham cracker crumb mixture into an 8" Springform Pan and set aside.

For the Cheesecake

1. Preheat oven to 325° F
2. Clean out the bowl of the food processor and add 2 (8 ounce) packages of softened cream cheese, 1/2 cup sugar, and 1/2 teaspoon vanilla extract.
3. Pulse 2 times and then scrape down the inside of the bowl. Pulse 2 more times and scrape down sides again. Repeat as necessary until smooth. You don't want to over mix.
4. Add eggs 1 at a time, pulsing in between.
5. Measure out 1 cup of the cheesecake batter and pour on top of the prepared crust, spreading as needed. Set aside.
6. Add 1/2 cup Butternut Squash Puree, 1 teaspoon ground cinnamon, and a pinch of salt to the remaining batter in the bowl of the food processor and pulse once or twice until just blended. Carefully pour this mixture over the batter in the pan. Spreading gently as needed.
7. Carefully wrap the springform pan in foil to prevent water from reaching the pan. Place the pan on a baking sheet. Pour water into the baking sheet to fill about 1/2 way.
8. Place baking sheet on center oven rack and bake in the preheated oven for about 30-35 minutes, or until the center is almost set. When you gently shake the baking sheet the center of the cheesecake will jiggle like jello. Turn the oven off and open the oven door to the first stop. Leave the cheesecake in the oven for 1 hour.
9. After an hour, remove the cheesecake from oven and allow to cool completely on a wire rack. Remove the foil. Leave the sides of the pan on.
10. Once cooled completely place in the fridge overnight. Leave the sides of the pan on overnight.

Serving

1. When ready to serve, remove the sides of the springform pan. Decorate with whipped topping right before serving. Serve with homemade caramel sauce.

Notes

• Room Temp Ingredients: Cold cream cheese won’t mix smoothly — let it sit out for at least 30 minutes.
• Avoid Overmixing: Too much air in the batter can cause cracks. Mix just until smooth, especially after adding the eggs.
• Oven Temperature Matters: Cheesecakes like gentle heat. If your oven runs hot, reduce by 10°F to avoid overbaking.
• Water Bath Trick: Use a roasting pan and pour the water in after you place it on the oven rack to avoid spills.
• No Food Processor? Use a rolling pin for the crust and a stand mixer (or hand mixer) with the paddle attachmentfor the filling — works perfectly!
• Cracks Happen: Don’t panic. Chill overnight, top with whipped cream, and no one will notice.

Nutrition Facts

Calories

603

Fat (grams)

34 g

Sat. Fat (grams)

18 g

Carbs (grams)

67 g

Fiber (grams)

2 g

Net carbs

65 g

Sugar (grams)

38 g

Protein (grams)

9 g

Sodium (milligrams)

555 mg

Cholesterol (grams)

121 mg

Nutrition label disclaimer: Nutrient values are estimates only. Variations may occur due to product availability and food preparation. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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