Butternut Squash Pesto Cheesecake

This recipe required me to buy a 4" spring form pan, but it was really yummy!  I got this recipe from Pinterest.  It makes 4 servings.

Ingredients:

1 cup non-fat cottage cheese

1/3 cup shredded Parmesan, room temperature

1 large egg, room temperature
2 Tbsp pesto
1/4 tsp salt
1/8 tsp black pepper
1 tsp minced garlic
3 heaping tablespoons of pureed butternut squash
1/4 cup breadcrumbs
1 tbsp butter, melted

Directions:
1.  Preheat oven to 350F.  Line the springform pan with parchment paper or tin foil.  Spray with non-stick spray.
2.  Mix the bread crumbs and melted butter in a small bowl.  Dump into the spring form pan and press onto the bottom and slightly up the sides.  Set aside.
3.  Puree the cottage cheese in your food processor until smooth and creamy.  Add the Parmesan, garlic, salt, pepper, egg and butternut squash.  Pulse to gently mix.
4.  Pour 1/2 cheesecake mixture into pan, add 1 tbsp of pesto and swirl.  Pour the remaining cheesecake into the pan, then top with remaining pesto.
5.  Bake at 350F for 50 minutes.  The cheesecake is done with the edges are slightly golden and it jiggles a little in the middle when you shake it.  Turn off the oven, crack the oven door and leave cheesecake in the oven to cool down for an hour.
6.  Cool cheesecake to room temperature, and chill in frig for at least 3 hours.  Can chill in frig for 3 days.
7.  Run a knife along edges of the pan to loosen the cheesecake from the pan. Enjoy with crackers!

Jason's Rating: 6/10
Beth's Rating: 7/10

Nutrition:
222 calories
13g fat (6g saturated)
80mg cholesterol
1300mg sodium
10g carbohydrates
0g fiber
2g sugar
15g protein