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Butternut Squash & Leek Savory Cheesecake

This Butternut Squash & Leek Savory Cheesecake is a showstopper vegetarian main entree for holiday entertaining or dinner party hosting.

Course Main
Servings 6


For the veggies:

  • 1 medium butternut squash, peeled, seeds removed, and cubed
  • 2 Tbsp olive oil, divided
  • 2 leeks, cleaned, trimmed, and cut into 1 inch rounds
  • 1/2 tsp salt
  • black pepper

For the crust:

  • 1 cup panko breadcrumbs
  • 1 Tbsp chopped fresh sage
  • 1 Tbsp grated salty cheese (such as vegetarian Parmesan or Manchego)
  • 1/2 tsp salt and pepper
  • 2 Tbsp melted butter

For the filling:

  • 8 oz cream cheese, softened
  • 8 oz ricotta
  • 1/4 cup canned butternut squash puree (pumpkin puree also works)
  • 2 large eggs
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/8 tsp ground nutmeg

For the topping:

  • 1 1/2 Tbsp butter
  • 1/2 cup chopped and toasted walnuts
  • 10 fresh sage leaves
  • 1 tsp champagne vinegar (rice vinegar or another mild vinegar also works here)


For the veggies:

  1. Preheat oven to 425 degrees.

  2. Toss the butternut squash with 1 Tbsp olive oil, 1/4 tsp salt, and a few grinds of fresh pepper. Arrange in a single layer on a baking sheet and roast for 15 minutes.

  3. Toss the leeks with 1 Tbsp olive oil, 1/4 tsp salt, and a few fresh grounds of pepper. After 15 minutes of the butternut squash roasting, add leeks to the baking sheet and roast the leeks (along with the butternut squash) for 20 to 25 minutes or until the leeks brown. Remove from oven and set aside to cool slightly. Lower the oven temperature to 350.

For the crust:

  1. While the veggies are roasting, toss together the breadcrumbs, sage, cheese, salt, and a few grounds of black pepper. Pour the melted butter into the mixture and mix until the whole dough is moist. Transfer to a 9 inch springform pan and press the mixture into the bottom until the bottom is completely covered and the breadcrumbs are firmly in place. Set aside.

For the filling:

  1. In a stand mixer fitted with a whisk attachment, whisk together the cream cheese, ricotta, and butternut squash puree until light and fluffy, about 1 minute. Add the eggs, one at a time and beating on medium speed between each addition, until incorporated. Add the garlic powder, nutmeg, salt, and pepper and whisk on medium until combined, another 10 seconds. Fold the slightly cooled roasted butternut squash cubes and 2/3s of the leeks into the mixture using a spatula.

  2. Pour the filling over the prepared crust and smooth out with a spatula. Place the remaining leeks on top of the filling and press them down into the batter. Bake for 40 to 50 minutes or until the center has mostly firmed up (should only slightly jiggle). Remove from oven and let cool to room temperature. Serve once cooled or cover and let firm up in the fridge overnight.

  3. When ready to serve, brown 1 1/2 tbsp of butter in a small saucepan over medium heat for about 5 minutes, stirring often. Remove from heat and stir in the walnuts and sage. Let cool for 2 minutes and then add in the vinegar. Drizzle over the cheesecake, slice the cheesecake, and serve.