Untested - Winter Squash Cheesecake

http://homestead-honey.com/2015/10/19/winter-squash-cheesecake-recipe/

CRUST

2 1/2 cups gingersnap cookies or graham crackers
2-3 TBSP butter or coconut oil, melted

FILLING

2 cups winter squash puree
2 cups soft cow cheese (like a fromage blanc, or sub in chevre, or half ricotta and half cream cheese)
3/4 cup honey sorghum (or your sweetener of choice. If using honey, start with 2/3 cups and taste for sweetness)
1 tsp ground cinnamon
1/4 tsp ground clove
1/4 tsp ground ginger
1/4 tsp ground nutmeg
3 eggs

1. Preheat oven to 300F.
2. Crush gingersnap cookies (you can use a food processor or a paper bag and rolling pin)
3. Combine with butter, and press firmly into the bottom of a 9″ springform pan.
4. Blend all filling ingredients (except the eggs) until smooth and creamy in consistency. Taste the filling and adjust the sweet and spiciness.
5. Add the eggs and blend until the entire mixture is uniform and creamy.
6. Pour filling mixture into the springform pan.
7. Bake in the oven for about 1 hour and 10 minutes, or until set.
8. Remove from oven, place on a cooling rack and let cool completely for at least 4 hours.

Note: If you can't find fromage blanc, a tangy fresh cheese, you can substitute with either an equal amount of quark, or a 1/2 and 1/2 mixture of buttermilk blended with cream cheese.