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Pumpkin Mascarpone Cheesecake Recipe

Looking for an easy Pumpkin Mascarpone Cheesecake recipe? Learn how to make Pumpkin Mascarpone Cheesecake using healthy ingredients.

Submitted by MichaelJM1960

Makes 12 servings

This makes 12 thick slices. It must be refrigerated for 8 hours to set after it cools from baking. Notes on ingredients: - 16 Tablespoon = 1 cup - 1/8 teaspoon = a pinch - Butter is melted amount - Allow Cream Cheese to reach room temperature - Pumpkin Puree can be canned - Brown Sugar measurement is packed

Recipe Ingredients for Pumpkin Mascarpone Cheesecake

1 1/4 cup graham cracker crumbs
2 tablespoon sugar
2 tablespoon melted butter
1 teaspoon egg white
1 1/2 pound cream cheese
17 tablespoon brown sugar
1 3/4 cup pumpkin puree
1/2 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground mace
1/8 teaspoon salt
9 ounce mascarpone cheese
2 eggs

Recipe Directions for Pumpkin Mascarpone Cheesecake

  1. You need a 10" springform round cake pan.

  2. Preparations:

  3. 1. Oven: Preheat the oven to 325˚F.

  4. 2. Prep a 10? Round Cake Pan: Butter the sides of the cake pan; Line the bottom with a circle of parchment paper.

  5. Make the Crust:

  6. 1. In a bowl, blend the graham cracker crumbs and sugar evenly with a fork.

  7. 2. Add the melted butter and egg white and mix well.

  8. 3. Press the graham mixture into the prepared cake pan to make an even bottom crust.

  9. 4. Bake the crust until it is lightly toasted and set, about 8 minutes. Cool slightly.

  10. Make the Pumpkin Cheesecake Filling:

  11. Note: Blend at a moderate speed to avoid introducing too much air into the batter.

  12. 1. In a bowl with a mixer combine the cream cheese and brown sugar until ingredients are very smooth.

  13. 2. Add the pumpkin pure, ginger, cinnamon, mace, and salt and mix gently until the mixture is evenly blended (3 to 4 minutes).

  14. 3. Add the mascarpone and mix gently for 2 to 3 minutes.

  15. 4. Add the eggs and mix for 2 to 3 minutes, scraping the bowl as necessary.

  16. Bake the cheesecake:

  17. 1. Pour the pumpkin filling over the crust.

  18. 2. Place the filled cake pan in a deep baking dish and set them on the oven rack.

  19. 3. Add enough boiling water to the pan so that it comes up three-fourths of the way up the sides of the cake pan.

  20. 4. Bake the cake for an hour and fifteen minutes, or until the center of the cake is lightly set.

  21. 5. Carefully remove the cheesecake from the baking pan and cool it to room temperature.

  22. 6. Refrigerate the cake for at least 8 hours before unmolding.

  23. Unmold the cake:

  24. 1. Carefully lower the cake pan into a pan of hot water for a few seconds

  25. 2. I left mine in this bath for about one minute and I also ran a butter knife around the perimeter of it, bearing down to the bottom so that the crust would also separate from the edge.

  26. 3. Invert the cake pan onto a plate (it will be up-side down)

  27. 4. Invert the cake onto a serving plate (It will be upright).

  28. Finish the Cake:

  29. 1. Dust the cake with powdered sugar and garnish with chocolate shavings right before you are ready to serve it. (The powdered sugar will melt into the moist surface over time).

  30. 2. Cut the cake with a dry, sharp knife with a long, thin blade. (Dip blade into very hot water, wipe it dry and repeat this process for each piece).


Cheese, Dessert, FrenchGerman, Thanksgiving, Advance, Bake, Chill

Nutrition Facts
Serving Size 149.1g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 130% Vitamin C 3%
Calcium 12% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.


Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
  Good points
  • Very high in vitamin A
  •   Bad points
  • Very high in saturated fat
  • High in sugar
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