kabocha cheesecake tiramisu (fall dessert)

I work part-time at a bakery and we do a ton of seasonal specials and we never get a head’s up on when they’re being phased out. I just walk in one day and they’re gone. The one I’ve missed the most lately is our kabocha cheesecake! Consider this tiramisu a tribute :’)

I tried three different stores and could not find ladyfingers anywhere. I figured if I’m struggling, you probably are too — butter shortbread cookies work wonderfully in this. And this is definitely one of those desserts that gets better with time, so make this day before to give it a couple of hours to chill and set in the fridge.

i used:

kabocha cheesecake cream

• 2 cups kabocha puree (from 1 medium kabocha)
• 8 oz softened cream cheese
• 1 cup heavy cream
• 1/4 cup sugar
• 1/2 tsp vanilla extract
• 1 tsp miso

layers

• ~24–30 butter shortbread cookies (or ladyfingers if you manage to find them)
• 1 cup brewed coffee
• 1/4 tsp cinnamon
• 1/2 tbsp spiced rum

topping

• 6 biscoff cookies, crushed

how i made the kabocha puree

• i steamed mine in the rice cooker on the quick setting (30 minutes) with about 1/2 inch of water at the bottom
• other options:
  • stovetop steaming: bring a pot of water to a boil, place the squash in a steamer basket, and cook on medium-high for 15–20 minutes
  • oven roasting: 350F for 45–50 minutes

to make

• whisk together the kabocha puree, cream cheese, sugar, vanilla, cinnamon, and miso until everything’s smooth and dreamy (i actually used an immersion blender here and it made it so silky)
• in a separate bowl, whisk the heavy cream until medium-to-stiff peaks form, then gently fold the whippe cream into the kabocha mixture
• grab your baking dish — i used a 10.5″ x 7.5″ one, but a 9 x 9 works too — and spread a thin 1/4-inch layer of the kabocha cream on the bottom
• dip each shortbread cookie into the coffee mixture and make your first cookie layer, then follow with a thick layer of kabocha cream
• repeat so you end up with two layers of cookies and two layers of cream
• ideally, cover and let it chill overnight (it gets even softer and more tiramisu-like)
• finish with a generous layer of crushed biscoff cookies