Mascarpone Cheesecake Recipe

Prepare the crust

In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until combined and crumbly.

Press into pan

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Refrigerate while preparing the filling.

Blend the filling

In a large mixing bowl, beat together mascarpone cheese, cream cheese, and sugar until smooth and creamy.

Add flavorings

Add vanilla extract, pumpkin puree, cinnamon, nutmeg, and ginger to the cheese mixture. Mix until fully incorporated.

Incorporate eggs

Add eggs one at a time, mixing well after each addition. Ensure the batter is smooth and well combined.

Bake the cheesecake

Pour the filling over the prepared crust in the springform pan. Bake in a preheated oven at 325°F (163°C) for 50-60 minutes until the center is set but slightly jiggly.

Cool and chill

Remove from oven and allow to cool at room temperature. Once cooled, refrigerate for at least 4 hours or overnight.

Combine ingredients

In a saucepan, combine pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, salt, and apple cider vinegar.

Cook down

Cook over medium heat, stirring frequently, until the mixture thickens, about 20-25 minutes.

Cool and store

Allow the pumpkin butter to cool before storing in a jar. Refrigerate until ready to use.

Prepare the sugar mixture

In a saucepan, combine granulated sugar and 1/4 cup of water. Cook over medium heat until it reaches a golden caramel color.

Add pumpkin seeds

Stir in pumpkin seeds and butter, mixing well to coat. Add salt and stir again.

Cool the brittle

Pour the mixture onto a parchment-lined baking sheet. Allow to cool completely before breaking into pieces.