Pumpkin Mascarpone Cheesecake

We're on day two of Pumpkin Week, and there's no signs of slowing down! This was as indulgent as it sounds. I still had some leftover mascarpone in my fridge, and you just can't let that go to waste! Back when I made this, it had been forever since I'd baked something. I knew I had to come back with a bang, and this is what came of it.


This cheesecake was incredible! It was silky and similar to a pumpkin pie, but with the whole cheesecake component. I decided for the crust to use crushed up gingersnaps, and I really think it made a difference In a good way! The recipe gives no suggestion for a topping besides powdered sugar, so I made one up! I just whipped up some homemade whipped cream and then sprinkled cinnamon over top. That was just what it needed.


I also didn't use a spring-form pan like you do with most cheesecakes. I wanted to make this easy for myself, so I threw it in a regular ole pie pan. It worked great for me. I did have a bit of extra batter, though. But I had ideas for that..(see bottom). So without a water bath, I did get cracks on top. But aren't cracks endearing? I think so! At least for this type of cheesecake, I think the cracks worked out all right. And it's not like they affect the taste=P


I shared this with my neighbors during a Steeler's game party, and it was a HUGE hit! They really loved it. It surprises me how a lot of people I know don't like pumpkin. The particular group I shared this with did like pumpkin, but I've noticed a lot of my friends don't. Maybe it's because I appreciate and accept all foods and become obsessed with them at first bite that I find this peculiar. But, it saddens me to think people might miss out on all the glorious joys that pumpkin brings.


Pumpkin Mascarpone Cheesecake
from Streaming Gourmet

Serves 10 to 12

Ingredients

Crust
1 1/4 cups graham cracker crumbs (I used gingersnaps)
2 Tbsp sugar
2 Tbsp butter, melted
1 tsp egg white

Pumpkin Filling
1 1/2 lbs cream cheese, at room temperature
1 cup + 1 Tbsp packed brown sugar
1 3/4 cup pumpkin puree
1/2 tsp ground ginger
3/4 tsp ground cinnamon
1/2 tsp ground mace
Pinch of salt
9 oz mascarpone cheese
2 eggs

Method

Prepare the cake pan: Preheat the oven to 325˚F. Butter the sides and bottom of a 10-inch pie pan.

Make the crust: In a bowl, blend the graham cracker crumbs and sugar evenly with a fork. Add the melted butter and egg white and mix well. Press the graham mixture into the prepared pie pan to make an even bottom crust. Bake the crust until it is lightly toasted and set, about 8 minutes. Cool slightly.

Make the pumpkin filling: In a bowl, combine the cream cheese and brown sugar and with a hand-held mixer, mix on low speed until ingredients are very smooth. Don’t overbeat the mixture or you will incorporate too much air into the cheesecake. Add the pumpkin purée, ginger, cinnamon, mace, and salt and mix gently for 3 to 4 minutes, scraping down the sides and bottom of the bowl often, until the mixture is evenly blended. Add the mascarpone and mix gently for 2 to 3 minutes, scraping the bowl. Add the eggs and mix for 2 to 3 minutes, scraping the bowl as necessary.

Bake the cheesecake: Pour the pumpkin filling over the crust. Place the pan in the oven to bake. Bake the cake for an hour and fifteen minutes, or until the center of the cake is lightly set. Carefully remove the cheesecake from the oven and cool it to room temperature. Refrigerate the cake for at least 8 hours before enjoying.

Slice and serve the cake: Spread fresh whipped cream over top of the cake and garnish with sprinkled cinnamon.  To cut the cake, dip a sharp knife with a long, thin blade into very hot water. Wipe the blade dry and make a cut. For the neatest slices, repeat this process for each separate cut that is made.

With the leftover batter, I made some mini white chocolate chip pumpkin cheesecakes. I love the combination of white chocolate and pumpkin!