As the leaves begin to change and the air turns crisp, there’s nothing quite like the comforting aroma of pumpkin spice filling your home. This year, we’re taking our love for all things pumpkin to a luxurious new level with our incredible Pumpkin Mascarpone Cheesecake with Candied Cinnamon Pecans. Forget everything you thought you knew about cheesecake; this recipe delivers an unparalleled creamy texture and rich flavor that will captivate your senses. It’s truly one of the best cheesecakes you’ll ever bake, making it an instant family favorite and a show-stopping addition to any fall gathering or holiday table, especially Thanksgiving. Prepare to make this decadent dessert more than once!
What Makes This Pumpkin Mascarpone Cheesecake So Special?
Our Pumpkin Mascarpone Cheesecake stands out from traditional pumpkin cheesecakes primarily due to two key ingredients: mascarpone cheese and a unique brown butter pecan crust. This recipe masterfully combines classic fall flavors with an elevated approach to texture and depth.
The Magic of Mascarpone Cheese in Cheesecake
The secret to the extraordinarily creamy and smooth texture of this pumpkin cheesecake lies in the use of mascarpone cheese. Unlike standard cream cheese, mascarpone is an Italian-style cream cheese renowned for its lighter, silkier consistency and milder, subtly sweet flavor profile. When combined with equal parts cream cheese, mascarpone prevents the cheesecake from becoming overly dense or heavy. The result is a cheesecake that melts in your mouth, offering a decadent richness without the common firmness often associated with traditional cream cheese-only cheesecakes. This blend creates a truly luxurious experience that elevates the classic pumpkin dessert.
A Decadent Brown Butter Pecan Crust
The foundation of this exquisite cheesecake is a crust that goes beyond the ordinary graham cracker base. We’ve crafted a delightful blend of graham crackers and finely chopped, toasted pecans. These ingredients are processed together with a medley of warm Fall spices, granulated sugar, and most importantly, brown butter. This combination creates a crust that is robust in flavor, perfectly complementing the smooth filling.
Why Brown Butter Over Regular Melted Butter for the Crust?
Utilizing brown butter in our cheesecake crust is a game-changer for flavor. While regular melted butter provides richness, brown butter adds an incredible depth and a distinct nutty, toffee-like aroma that enhances the overall profile of the crust and the entire dessert. It’s incredibly simple to make: just melt unsalted butter in a saucepan over medium heat, stirring occasionally. As it cooks, the milk solids will toast and turn amber, emitting a wonderfully fragrant, nutty scent. Keep a close eye on it to prevent burning. If you’ve never made it before, you can find our detailed brown butter recipe here.
Can I Use Homemade Pumpkin Puree for this Recipe?
Absolutely, and we highly recommend it! While canned pumpkin puree is convenient, homemade pumpkin puree often offers a purer, fresher pumpkin flavor and a smoother texture, free from any potential additives or preservatives found in some commercial brands. Making your own pumpkin puree is surprisingly simple and can significantly enhance the taste of your cheesecake. You can find our easy-to-follow instructions for homemade pumpkin puree here.
Using Pumpkin Pie Spice Blend Instead of Individual Spices
Yes, you can certainly substitute a pre-made pumpkin pie spice blend if that’s what you have on hand. However, for the most complex and vibrant flavor profile, we strongly recommend using freshly ground individual spices as listed in our recipe (cloves, cinnamon, allspice, nutmeg). Grinding your spices just before use unlocks their full aromatic potential, resulting in a richer, more nuanced taste that truly shines in this decadent pumpkin mascarpone cheesecake. If you opt for the blend, simply use an equivalent amount for the total quantity of the individual spices specified.
Mastering the Art of Cheesecake Baking
Cheesecake often carries a reputation for being challenging or intimidating to bake, but much like any intricate cake or pie, it primarily demands a precise approach, a bit of patience, and attention to detail. With our comprehensive guidance, you’ll feel confident creating this spectacular dessert.
The Essential Springform Pan for Cheesecake
For a beautifully presented, traditional cheesecake, a springform pan is highly recommended. Its removable sides allow for easy release without damaging the delicate cheesecake structure. If you don’t own one, you can still make this recipe in a regular pie or cake dish, though you’ll need to adjust baking times based on your dish’s depth. Our recipe is designed for a 9-inch springform pan, yielding a cheesecake approximately 3 inches thick. Be mindful that using a different sized dish may alter the amount of filling and crust needed and affect the baking duration.
Why Bake Cheesecake in a Water Bath?
Baking your cheesecake in a water bath, also known as a bain-marie, is a critical step for achieving that signature silky-smooth texture and preventing unsightly cracks on the surface. The steam created by the hot water bath ensures a gentle, even cooking environment, protecting the cheesecake from rapid temperature changes that can lead to an uneven bake or cracks. To set up a water bath, place your aluminum foil-wrapped springform pan into a larger roasting pan. Make sure to double or even triple-wrap the springform pan with heavy-duty foil to prevent water from seeping in and making your crust soggy. Carefully pour boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan. This method consistently results in a flawless, smooth-topped cheesecake every time.
How Long to Cool and Chill Cheesecake Before Serving?
Patience is key to a perfectly set cheesecake. After baking, allow the cheesecake to cool gradually at room temperature for at least 2 hours. This slow cooling process helps it set properly and reduces the risk of cracks. Following the initial cooling, it’s crucial to refrigerate the cheesecake for a minimum of 6 hours, or ideally, overnight. This extended chilling time ensures the cheesecake completely sets, firms up, and develops its optimal creamy texture. Planning ahead, especially for special events like Thanksgiving, is essential to enjoy this delicious dessert at its best.
How to Tell If Your Cheesecake Is Done Baking?
Knowing when your cheesecake is perfectly baked is crucial. Look for a lightly browned, smooth top. If you gently jiggle the pan, the cheesecake should have a slight wobble in the very center, similar to a firm Jell-O. The edges should appear set and firm. If the entire cheesecake appears very wobbly or liquid-like, and ripples excessively, it needs more baking time. Reduce the oven temperature to 325° F and bake in 5-minute increments. Depending on your oven, this could take an additional 5-20 minutes. Don’t worry if it still has a slight wobble; it will continue to set as it cools at room temperature and then fully firm up after overnight refrigeration. By morning, your cheesecake will be completely set with no wobble at all.
Best Practices for Storing Pumpkin Cheesecake
If by some miracle you don’t devour this entire Pumpkin Mascarpone Cheesecake in one sitting, proper storage is simple. Store any leftovers tightly covered with plastic wrap or in an airtight container in the refrigerator for up to 5 days. For longer enjoyment, slices or the whole cheesecake can be frozen. Wrap tightly in plastic wrap, then a layer of aluminum foil, and place in a freezer-safe bag or container. It will remain delicious for 1-2 months. Thaw in the refrigerator overnight before serving.
Serving and Enjoying Your Pumpkin Mascarpone Cheesecake
This Pumpkin Mascarpone Cheesecake is a masterpiece on its own, but you can elevate it further with delightful garnishes. A dollop of freshly whipped cream, a sprinkle of extra cinnamon, or a dusting of powdered sugar adds a beautiful touch. For an ultimate indulgence, we highly recommend drizzling it with our rich and flavorful Brown Butter Bourbon Caramel Sauce. The notes of bourbon and browned butter perfectly complement the pumpkin and spices, creating an unforgettable dessert experience. Don’t forget the Candied Cinnamon Pecans for that extra crunch and spice!
We truly hope you enjoy baking and savoring this luxurious Pumpkin Mascarpone Cheesecake recipe. If you give it a try, we’d love to hear from you! Please leave us a comment below to share your experience, or tag us on Instagram @cooking_with_wine so we can see your beautiful creations!
Looking for more delightful pumpkin recipes? Be sure to check out some of our other Fall favorites:
- Pumpkin Spice Butter Cake aka “Crack Cake”
- Pumpkin Spice White Russian Cocktail
- Pumpkin Passion Fruit Spice Cake
- Pumpkin and Roasted Red Pepper Soup
📖 Recipe: Pumpkin Mascarpone Cheesecake with Candied Cinnamon Pecans
Pumpkin Mascarpone Cheesecake with Candied Cinnamon Pecans
This Pumpkin Mascarpone Cheesecake is incredibly creamy and decadent, featuring the best texture I’ve ever experienced in a cheesecake. You’ll absolutely adore it!
Pin Recipe
30 mins
1 hr
Desserts
American
12 servings
634 kcal
Ingredients
Crust
- 2 cups graham cracker crumbles (about 12-16 crackers, broken up)
- â…“ cup toasted chopped pecans
- 8 tablespoons unsalted butter, browned
- â…“ cup granulated sugar
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- â…› teaspoon ground nutmeg
Filling
- 16 ounces cream cheese, softened
- 16 ounces mascarpone cheese, softened
- ¼ cup light brown sugar
- 1 cup granulated sugar
- 3 large eggs
- 15 oz pumpkin puree
- â…“ 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
- â…“ cup brown sugar
- 2 tablespoons 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°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly spray with baking spray.
- Add graham crackers to a food processor and pulse until they form coarse crumbs. You should have about 2 cups of crumbs. Remove from the bowl and set aside.
- Toast the pecans in a dry skillet over medium heat for 3-4 minutes until lightly fragrant. Remove from heat and add to the food processor bowl with the graham cracker crumbs.
- Melt the butter in a small skillet or saucepan. Continue cooking until the milk solids turn golden brown and the butter emits a nutty aroma. This creates brown butter. Remove from heat.
- In the food processor bowl with the graham crackers and pecans, add the brown butter, granulated sugar, and all the spices (ground cloves, cinnamon, allspice, nutmeg). Pulse until well combined.
- Press the mixture evenly into the bottom of the prepared springform pan and about ¾ inch up the sides. Bake for 8 minutes, then cool on a wire rack for at least 20 minutes. Set aside.
FILLING
- Using a stand mixer (or hand mixer), combine the softened cream cheese, mascarpone, light brown sugar, and granulated sugar. Beat on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing on low speed until just incorporated after each addition. Do not overmix.
- Stir in the pumpkin puree and heavy cream until thoroughly combined.
- Finally, add the remaining spices (ground cloves, cinnamon, allspice, nutmeg) and vanilla extract. Mix until smooth.
- Pour the cheesecake batter into the prepared crust in the springform pan.
- Wrap the springform pan securely with several layers of heavy-duty aluminum foil to prevent water from seeping in. Place the wrapped springform pan into a larger roasting pan.
- Fill the roasting pan with very hot water, reaching approximately halfway up the sides of the cheesecake pan.
BAKING AND COOLING
- Preheat the oven to 350°F (175°C).
- Carefully place the roasting pan with the cheesecake into the preheated oven. Bake for one hour.
- After one hour, check the cheesecake. The edges should appear set and slightly firm, but the center should still have a slight wobble. If it seems too wobbly, reduce the heat to 325°F (160°C) and bake in 5-minute increments until it has a slight jiggle.
- Once baked, turn off the oven. Carefully remove the roasting pan from the oven, then remove the cheesecake from the water bath.
- Allow the cheesecake to cool completely at room temperature for at least two hours.
- Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to fully set.
- Serve plain, with whipped cream, or drizzled with caramel sauce.
CANDIED CINNAMON PECANS
- In a small saucepan over medium-low heat, combine brown sugar, water, and cinnamon. Stir until the sugar dissolves and the mixture begins to bubble, about 3-5 minutes.
- Reduce the heat to low and add the pecans and a pinch of kosher salt. Stir continuously until the pecans are completely coated. Continue cooking for another 2-3 minutes.
- Spread the candied pecans onto a parchment-lined baking sheet in a single layer. Allow them to cool completely at room temperature.
- Store cooled pecans in an airtight container. Top the cheesecake with these delicious pecans just before serving for an extra crunch and flavor.
Nutrition Facts
Carbohydrates: 45g
Protein: 9g
Fat: 47g
Saturated Fat: 26g
Polyunsaturated Fat: 3g
Monounsaturated Fat: 9g
Trans Fat: 0.3g
Cholesterol: 150mg
Sodium: 258mg
Potassium: 220mg
Fiber: 2g
Sugar: 34g
Vitamin A: 6954IU
Vitamin C: 2mg
Calcium: 142mg
Iron: 2mg
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