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Source: Campbell's Recipes
Tagged With: 12 servings
Not Your Ordinary Cheesecake
Winter squash, apricots and chocolate make the flavor of this cheesecake anything but fact, it's absolutely delicious.
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Serves: 12 servings
Prep Time: 30 minutes
Cook Time: 95 minutes
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1 1/4 cups graham cracker crumbs
1 cup granulated sugar
1/2 cup toasted pecan pieces
1/4 cup Butter, melted (1/2 stick)
1 package (12 ounces) Birds Eye® winter squash, cooked according to package directions
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg
3 packages (8 ounces each) cream cheese, softened
3/4 cup packed light brown sugar
2 teaspoons vanilla extract
6 eggs
1 package (about 6 ounces) dried apricots, diced
1/3 cup all-purpose flour
2 packages (about 3.5 ounces each) milk chocolate candy bars, chopped

Heat the oven to 350°F. Stir the crumbs, 1/4 cup granulated sugar and pecans in a medium bowl. Add the butter and mix well. Press the crumb mixture into the bottom of a 9-inch springform pan. Bake for 5 minutes. Remove the pan from the oven and cool on a wire rack.
Heat the squash, cinnamon and nutmeg in a 12-inch skillet over medium-high heat, for 10 minutes, stirring occasionally. Set the squash mixture aside and cool to room temperature.
Beat the cream cheese in a large bowl with an electric mixer on high speed until it's light and fluffy. Slowly add the remaining granulated sugar and brown sugar and continue beating until well mixed. Add the vanilla and squash mixture and beat on medium speed until well mixed, scraping the sides and bottom of the bowl. Add the eggs, one at a time to the cream cheese mixture, while beating on low speed. Beat just until the eggs are combined with the cream cheese mixture. Stir the apricot and flour in a small bowl. Place the apricots into a strainer and shake off any excess flour. Stir the apricots and chocolate pieces into the cream cheese mixture and pour into the prepared crust.
Place the springform pan onto a large piece of aluminum foil, folding up the sides to prevent leaking during baking. Set the pan in a larger pan and add enough water to come about an inch up the side of the pan. Bake for 1 hour. Reduce the heat to 300°F and bake for 30-35 minutes or until the edges are set and the center barely jiggles when the pan is tapped. Turn the oven off and do not remove cheesecake from the oven. Let the cheesecake cool in the oven for 1 hour. Remove the cheesecake from the oven. Remove the springform pan from the water bath and let it cool completely on a wire rack. Remove the sides of the springform pan.
Make-Ahead: The squash mixture can be made up to 2 days in advance and stored covered in the refrigerator. Before using, let the squash mixture return to room temperature.

Nutritional Values per Serving using ,27321,7/20/2011,195.1,12,603.81,316.3,158.28,35.1: Calories 604, Total Fat 35g, Saturated Fat 18g, Cholesterol 182mg, Sodium 328mg, Total Carbohydrate 67g, Dietary Fiber 3g, Protein 10g, Vitamin A 50%DV, Vitamin C 3%DV, Calcium 14%DV, Iron 12%DV


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