Why settle for a single dessert when you can have both squash pie and cheesecake in one delectable bite? I appreciate the recipe's do-ahead convenience. —Ellen Miller, Millersburg, Ohio
Category: Desserts
Cuisine: not set
2 cups graham cracker crumbs
1 tablespoon sugar
1/2 cup butter melted
CHEESECAKE:
2 packages (8 ounces each) cream cheese softened
1/2 cup sugar
1/2 cup sour cream
1 tablespoon cornstarch
1 teaspoon vanilla extract
2 large eggs lightly beaten
2 cups mashed cooked butternut squash or canned pumpkin
1-1/4 cups sugar
3 large eggs
3 tablespoons all-purpose flour
1-1/2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
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