Pumpkin Mascarpone Cheesecake with Candied Cinnamon Pecans
This Pumpkin Mascarpone Cheesecake is so creamy and decadent, with the best texture I have had in a cheesecake! You will love it!
Ingredients
Crust
- 2 cups graham cracker crumbles (broken up with your hands - about 12-16 crackers)
- ⅓ cup toasted chopped pecans
- 8 tablespoons unsalted butter
- ⅓ cup granulated sugar
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
Filling
- 16 ounces cream cheese, softened
- 16 ounces mascarpone cheese, softened
- ¼ cup light brown sugar
- 1 cup sugar
- 3 eggs
- 15 oz pumpkin puree
- ⅓ cup heavy cream
- ¾ teaspoon ground cloves
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 1 tablespoon vanilla extract
Candied Cinnamon Pecans
- ⅓ cup brown sugar
- 2 tablespoon water
- ¼ teaspoon cinnamon
- ¾ cup pecans
- pinch kosher salt
Brown Butter Bourbon Caramel Sauce (Optional)
- 1 recipe Brown Butter Bourbon Caramel Sauce
Instructions
CRUST
- Preheat oven to 350°. Line the bottom of a 9-inch springform pan with parchment and spray with Baker’s Joy.
- Add graham crackers to a food processor and pulse until they are rough crumbs and measure, adding more if necessary, you should have 2 cups of the crumbs when you are done. Remove from the bowl and set aside.2 cups graham cracker crumbles (broken up with your hands - about 12-16 crackers)
- Toast the pecans in a dry skillet on medium heat for 3-4 minutes, until lightly toasted. Remove from heat and add to the food processor bowl.⅓ cup toasted chopped pecans
- Melt the butter in a small skillet or saucepan and cook until the milk solids are brown, and it smells nutty – making a brown butter. Remove from heat and set aside.8 tablespoons unsalted butter
- In the food processor bowl, add graham crackers to the pecans, then add the brown butter, sugar and spices.2 cups graham cracker crumbles (broken up with your hands - about 12-16 crackers), ⅓ cup toasted chopped pecans, 8 tablespoons unsalted butter, ⅓ cup granulated sugar, ¼ teaspoon ground cloves, ¼ teaspoon ground cinnamon, ¼ teaspoon ground allspice, ⅛ teaspoon ground nutmeg
- When processed, press into the bottom of the prepared springform pan and about ¾ inch up the sides. Bake for 8 minutes and then cool on a wire rack for at least 20 minutes. When done, set aside.
FILLING
- While the crust cools, make the filling. Using a mixer (stand mixer is easiest if available) combine cream cheese, mascarpone, brown sugar and sugar and beat until combined. This will take a couple of minutes. Add the eggs, one at a time, until thoroughly incorporated on low speed. Add the pureed pumpkin and heavy cream and mix.16 ounces cream cheese, softened, 16 ounces mascarpone cheese, softened, ¼ cup light brown sugar, 1 cup sugar, 3 eggs, 15 oz pumpkin puree, ⅓ cup heavy cream
- Add the spices and vanilla and mix thoroughly.¾ teaspoon ground cloves, ¾ teaspoon ground cinnamon, ¾ teaspoon ground allspice, ¼ teaspoon ground nutmeg, 1 tablespoon vanilla extract
- Pour batter into the prepared crust in the springform pan. Wrap the springform pan with heavy duty aluminum foil to keep water from penetrating the pan (double or even triple wrap this ensuring that the bottom and sides of the pan are completely covered tightly with foil). Put the springform pan into a roasting pan and set aside while you bring a pot of water to a boil.
Baking
- Preheat the oven to 350°.
- Put the roasting pan with the cheesecake in the oven, then carefully pour the hot water into the roasting pan and fill to about halfway up the foil-wrapped springform pan. (See notes below for alternatives to using a water bath.)
- Bake for one hour. Check for doneness by looking for the edge of the cheesecake to be set, but not browning. The middle should not be set fully, but not liquid-y. If you need to let set for additional time, reduce heat to 325° and check in 5-minute increments.
- When done, turn the oven off and remove the roasting pan from the oven and remove the cheesecake from the water bath.
- Let the cheesecake sit for at least two hours at room temperature.
- When cooled, top the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight.
- Serve with whipped cream or caramel sauce or as-is.
CANDIED CINNAMON PECANS
- In a small sauce pan over medium low heat, add brown sugar, water, and cinnamon. Stir to combine.⅓ cup brown sugar, 2 tablespoon water, ¼ teaspoon cinnamon
- Cook sugar mixture until the surface bubbles (approximate 3-5 minutes) and all the sugar has dissolved.
- Reduce heat to low and add pecans and a pinch of salt. Stir until pecans are coated completely. Continue cooking pecans for another 2-3 minutes.¾ cup pecans, pinch kosher salt
- Spread pecans out onto a parchment lined baking sheet and allow to cool completely at room temperature.
- Store pecans in an airtight container. Top cheesecake with pecans before serving.
Notes
Alternative Water Bath Method:
Although the water bath method results in the best cheesecake texture, there is a chance that the water will seep into the foil if not wrapped well enough. Here are some other options:
- Place the springform pan in another larger cake pan or silicon baking pan, then place that pan in the water bath for an extra layer of protection.
- If you don't want to wrap the springform in foil and place it directly in the water bath, another alternative method is to place the roasting pan of water on the rack directly below the rack with the cheesecake.
Nutrition
Calories: 634kcalCarbohydrates: 45gProtein: 9gFat: 47gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 150mgSodium: 258mgPotassium: 220mgFiber: 2gSugar: 34gVitamin A: 6954IUVitamin C: 2mgCalcium: 142mgIron: 2mg
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