Pumpkin Mascarpone Cheesecake Recipe
Indulge in our creamy Pumpkin Mascarpone Cheesecake, a luscious blend of rich mascarpone and spiced pumpkin on a buttery graham cracker crust.
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Ingredients
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Crust
Method
Cheesecake Filling
- 1
Prepare the Crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- 2
Bake the Crust
Bake the crust in the preheated oven for about 10 minutes, then remove and let it cool while preparing the filling.
- 3
Make the Filling
In a large mixing bowl, beat together the mascarpone cheese, cream cheese, and sugar until smooth. Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until fully combined.
- 4
Combine and Pour
Pour the pumpkin filling over the cooled crust, smoothing the top with a spatula.
- 5
Bake the Cheesecake
Bake the cheesecake in the oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for an hour.
- 6
Chill and Serve
Remove the cheesecake from the oven, let it cool to room temperature, then refrigerate for at least 4 hours or overnight. Serve chilled, optionally topped with whipped cream.
