Pumpkin Cheesecake


I think cheesecakes are probably where I started cooking. We used to make a chocolate chip cheesecake that my family would go crazy for. Mom and I would make it together when I was little. I would "help" pour in the ingredients (odds are good I made more of a mess than anything!). Thankfully she let me keep helping. 


By the time I was a teen I would make the cheesecake on my own. And once I was out of college I decided to start making all kinds of cheesecakes! I have a serious sweet tooth and who doesn't love a good cheesecake!? 


For Thanksgiving I decided there had to be pumpkin cheesecake. No other flavor would do! So here it is. My pumpkin cheesecake recipe. Feel free to go the extra mile and drizzle some salted caramel sauce on top of this one!

Buon Appetito!

Pumpkin Cheesecake
Makes 1, 9-inch cake

For the Crust
1 1/2 c. graham cracker crumbs
1/2 stick (4 tbs.) butter, melted
1 tsp. ginger

For the Cake
1 lb. cream cheese, room temperature
8 oz. mascarpone cheese, room temperature
3/4 c. brown sugar
1 15oz. can pumpkin
4 eggs
1 tsp. vanilla
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. salt
2 tbs. flour

9 inch springform pan
parchment paper
hand mixer

Preheat the oven to 350°.

Line the bottom of the springform pan with parchment paper. 

Combine graham cracker crumbs, ginger and butter. Pat into an even layer at the bottom of the pan. Set aside. 

Beat the cream cheese, marscapone and sugar together until smooth. 

In a separate bowl mix the pumpkin, eggs and vanilla together. Pour into the bowl with the cheese mixture. and beat until evenly combined. 

Add in cinnamon, nutmeg, ginger, salt and flour and mix again until just incorporated.

Pour the batter into the prepared pan. Bake at 350° for 1 1/2 hours (may need 2 depending on the oven). Test for doneness by inserting a toothpick into the center of the cake. If it comes out dry it's done. Allow the cake to cool completely and refrigerate overnight before serving.