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½ cup all-purpose flour

¾ cup sour cream

1¼ teaspoon pure vanilla extract

¼ teaspoon salt

5 large eggs

for the crust

6 tablespoons unsalted butter, softened

1/3 cup sugar

1 large egg yolk

1 teaspoon pure vanilla extract

1 cup all-purpose flour, plus more for work surface

Pinch of salt

1. Preheat the oven to 350°F. Make the filling: Cut squash in half lengthwise; remove seeds, and reserve for another use. Place squash, cut sides down, on a baking sheet lined with buttered parchment paper. Bake until tender, about 45 minutes. Transfer sheet to a wire rack; let cool.

2. Make the crust: Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in egg yolk and vanilla. Reduce speed to low. Add flour and salt; mix until dough comes together. Shape into a disk; wrap in plastic. Refrigerate until firm, at least 30 minutes and up to 1 day.

3. On a lightly floured surface, roll dough into a 10-inch circle, a scant ¼ inch thick. Fit into the bottom of a 10-inch springform pan. Freeze 15 minutes. Bake until crust is firm and pale golden, 12 to 15 minutes. Transfer to a wire rack; let cool completely. Reduce oven temperature to 325°F.

4. Scoop squash flesh into a food processor; process until puréed. Transfer 1 cup purée to a medium bowl (reserve remainder for another use). Stir in cinnamon, allspice, nutmeg, and ginger.

5. Wrap exterior of a springform pan (including base) in 2 layers of foil. Butter sides of pan; set aside. Put cream cheese into the clean bowl of an electric mixer fitted with the clean paddle attachment; mix on medium speed until fluffy. Gradually add sugar and flour, mixing until smooth. Mix in sour cream, vanilla, and salt. Mix in eggs, one at a time, until just combined; do not overmix.

6. Stir 2 cups cream cheese mixture into squash mixture; set aside. Pour remaining cream cheese mixture into prepared pan on top of the crust. Drop dollops of squash–cream cheese mixture on top. Gently swirl with a butter knife.

7. Set pan in a large, shallow roasting pan. Transfer to the oven. Carefully pour enough boiling water into the roasting pan to come halfway up sides of cheesecake. Bake until cake is set but still slightly wobbly in center, 50 to 60 minutes. Turn off oven; let stand in oven with door slightly ajar 1 hour. Let cool completely on a wire rack. Refrigerate at least 6 hours or overnight. To serve, run a knife around sides of cake; and unmold.

berry pound cakes

MAKES TWO 4 ½ X 8 ½-INCH LOAVES

1 cup (2 sticks) unsalted butter, softened, plus more for pans

2¾ cups all-purpose flour

½ cup cake flour (not self-rising)

1 tablespoon baking powder

1 teaspoon salt

2¼ cups granulated sugar

1½ teaspoons pure vanilla extract

3 large eggs, plus 1 large egg white

1 cup whole milk

1½ cups heavy cream

1 tablespoon confectioners’ sugar

1 cup fresh blueberries (about 4 ounces)

1 cup fresh raspberries (about 4 ounces)

1. Preheat the oven to 350°F. Butter two 4½ × 8½-inch loaf pans. Line with parchment paper, allowing a 1-inch overhang on long sides. Butter the parchment; set aside. Whisk together flours, baking powder, and salt in a medium bowl; set aside.

2. Put butter, granulated sugar, and vanilla into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 3 to 4 minutes. Mix in eggs, one at a time. Reduce speed to low. Add flour mixture in 2 batches, alternating with the milk.

3. Divide batter between prepared pans. Bake until dark golden and a cake tester inserted into centers comes out clean, 55 to 60 minutes. Let cool on a wire rack 15 minutes. Lift cakes out; let cool completely on rack. Trim tops of cakes to make level. The cakes can be stored at room temperature, covered, up to 1 day.

4. Put cream and confectioners’ sugar into the clean bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form. Transfer whipped cream to a pastry bag fitted with a leaf tip (such