• 1 sleeve whole grain graham crackers (or about 1 cup of crumbs)
  • 4-5 tbsp. organic butter or walnut oil


Cheesecake Filling:

  • 1 eight oz. package neufchutel cheese (or cream cheese) softened
  • 12 ounces squash puree (roast red curi or other winter squash until soft)
  • 2 tsp. vanilla flavoring
  • 1 cup granulated maple sugar (or other sugar)
  • 2 eggs beaten
  • 1 tsp. pumpkin pie spice
  • 1/4 tsp. sea salt


Candied Walnuts Topping:

  • ½ cup walnuts
  • 1/4 cup maple syrup
  • 1 tsp. vanilla
  • 1 tbsp. butter

Preheat oven to 350.  Pulse graham crackers in a food processor or blender until it becomes crumbs.  Combine crumbs and butter in a bowl and mix with your hands until the crumbs can be pressed together.  Press mixture into a pie pan and bake 5 minutes.  Let cool.  Blend the filling ingredients in a food processor or blender until smooth and creamy. Pour filling into crust and bake 50 minutes to 1 hour.  Heat maple syrup, vanilla and butter on medium high heat until bubbling and cook 1-2 minutes.  Pour hot syrup on top of walnuts and place onto a roasting pan.  Roast 10-12 minutes.  Remove from the oven and cool.  Arrange walnuts on top of squash cheesecake.