Cinderella squash recipes

Recently I processed a Cinderella squash, which is basically like a pumpkin, and made some bread and a cheesecake for Thanksgiving. I thought it all turned out great!



Pumpkin Bread

4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
2 cups fresh pumpkin purée
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
Dash cloves, nutmeg, vanilla
1 teaspoon salt
1 teaspoon baking soda

I'm not big on all the crazy directions with cakes. Basically, combine the ingredients well until most lumps are gone. Pour into a cake pan, and bake at 350 degrees until done (45 minutes approximately).





Pumpkin Cheesecake

Crust:
1 3/4 cups graham cracker crumbs
1/2 teaspoon ground cinnamon
1 stick melted salted butter

Filling:
3 (8-ounce) packages cream cheese, at room temperature
2 cups fresh pumpkin purée
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs and cinnamon. Add melted butter. Press down flat into a 9-inch pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined. Add eggs and egg yolk. Blend but don't overly beat the eggs.

Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.