Ingredients
Scale
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup grated zucchini
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- Step 2: In a large bowl, beat together the softened cream cheese and butter until smooth. Gradually beat in the sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the cream cheese mixture, mixing until just combined. Gently fold in the grated zucchini.
- Step 4: Pour the batter into the prepared springform pan and bake for 45-50 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Step 5: Let the cheesecake cool completely in the pan before removing the sides of the springform pan. Refrigerate for at least 2 hours before serving. You can optionally dust with powdered sugar before serving.
Notes
- Store leftover cheesecake airtight in the refrigerator for up to 3 days; its moist texture holds up beautifully.
- For a warm, gooey center, gently reheat a slice in the microwave for 15-20 seconds.
- Serve this unique cheesecake with a dollop of lightly sweetened whipped cream and a sprinkle of cinnamon for a delightful flavor contrast.
- To prevent a gummy texture, ensure your zucchini is thoroughly squeezed dry after grating, removing excess moisture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American