Are you enjoying all the pumpkin content this season? We adore pumpkin and are excited to share another must-try: Pumpkin Mascarpone Cheesecake. It’s incredibly creamy and decadent, with a texture that’s light and silky thanks to the mascarpone. This one is worth making more than once.
What’s in the Pumpkin Mascarpone Cheesecake?
This cheesecake uses equal parts cream cheese and mascarpone. Mascarpone is an Italian cream cheese with a lighter, creamier texture and milder flavor than regular cream cheese. Combining the two gives the cake a luxuriously smooth, not overly dense, finish.
The crust is a twist on a graham cracker base: graham cracker crumbs and toasted pecans are processed with fall spices, sugar and brown butter for a deeper, nuttier flavor and extra richness.
Why use brown butter?
Brown butter adds a toasty, nutty note that elevates the crust beyond plain melted butter. It’s simple to make: melt butter in a pan and cook until the milk solids brown and the aroma becomes fragrant. The resulting flavor is worth the little extra effort.
Can I use homemade pumpkin puree?
Yes — homemade pumpkin puree is recommended when possible. It’s easy to make and avoids additives found in some canned varieties.
Can I use pumpkin pie spice?
Absolutely. Freshly ground individual spices (cloves, cinnamon, allspice, nutmeg) yield a brighter, more complex flavor, but you can substitute an equivalent amount of pumpkin pie spice if you prefer convenience.
How to make the cheesecake
Cheesecake can seem intimidating, but with a little patience it’s straightforward. Key points: prepare the crust, make a smooth filling, and bake carefully to avoid cracks.
Do I need a springform pan?
A 9-inch springform pan is ideal for a traditional cheesecake and yields about a 3-inch-thick cake with this recipe. If you use a different pan, adjust baking time and know that filling quantity and crust depth may vary.
Do I need a water bath?
A water bath helps the cheesecake cook evenly and prevents cracking. Wrap the springform pan tightly in heavy-duty foil, nest it in a roasting pan, and pour hot water into the roasting pan until it reaches about halfway up the sides of the springform. The foil keeps water from seeping into the crust.
How long before it’s ready to eat?
After baking, cool the cheesecake at room temperature for about 2 hours, then refrigerate for at least 6 hours or preferably overnight. Chilling ensures proper setting and the best texture.
How do I know it’s done?
The edges should be set while the center still has a slight wobble, similar to gently shaken gelatin. If the center is overly wobbly or rippling, bake longer at 325°F in 5-minute increments until mostly set. The cheesecake will firm up as it cools and chill overnight for a fully set texture.
How should I store it?
Store in the refrigerator for up to 5 days. For longer storage, freeze for 1–2 months; thaw in the fridge before serving.
Enjoy!
We hope you love this Pumpkin Mascarpone Cheesecake. If you try it, leave a comment or tag us on Instagram @cooking_with_wine. For an optional finishing touch, drizzle with Brown Butter Bourbon Caramel Sauce to amplify the flavors.
Here are some more pumpkin favorites to explore:
- 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
Pin Recipe
Ingredients
Crust
- 2 cups graham cracker crumbles (about 12–16 crackers)
- ⅓ cup toasted chopped pecans
- 8 tablespoons unsalted butter (for brown 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 granulated 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 tablespoons water
- ¼ teaspoon cinnamon
- ¾ cup pecans
- Pinch kosher salt
Brown Butter Bourbon Caramel Sauce (Optional)
- 1 recipe Brown Butter Bourbon Caramel Sauce (optional)
Instructions
CRUST
- Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment and lightly grease.
- Process graham crackers to coarse crumbs until you have about 2 cups. Set aside.
- Toast the pecans in a dry skillet for 3–4 minutes until fragrant, then add to the food processor.
- Make brown butter by melting the butter and cooking until the milk solids brown and it smells nutty. Remove from heat.
- Combine graham crumbs, toasted pecans, brown butter, sugar and spices in the food processor and pulse until combined. Press mixture into the bottom of the prepared pan and about ¾” up the sides. Bake 8 minutes, then cool on a wire rack for at least 20 minutes.
FILLING
- With a mixer, beat cream cheese, mascarpone, brown sugar and granulated sugar until smooth. Add eggs one at a time on low speed until incorporated.
- Add pumpkin puree and heavy cream and mix until combined. Stir in spices and vanilla.
- Pour batter into the prepared crust. Wrap the springform pan tightly in heavy-duty foil to prevent water from seeping in. Place the wrapped pan in a roasting pan and set aside while bringing a pot of water to a boil.
BAKING
- Place the roasting pan with the cheesecake in the oven and carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the foil-wrapped springform.
- Bake at 350°F for 1 hour. The edges should be set while the center retains a slight wobble. If needed, reduce oven to 325°F and bake in 5-minute increments until nearly set.
- Turn off the oven, remove the roasting pan and take the cheesecake out of the water bath. Let sit at room temperature for at least 2 hours.
- Cover and refrigerate for at least 6 hours or overnight before serving. Serve with whipped cream, caramel sauce or as-is.
CANDIED CINNAMON PECANS
- In a small saucepan over medium-low heat, combine brown sugar, water and cinnamon. Stir until sugar dissolves and the surface bubbles (about 3–5 minutes).
- Reduce heat to low, add pecans and a pinch of salt, and stir until fully coated. Continue cooking 2–3 minutes.
- Spread pecans on parchment to cool completely, then store in an airtight container. Top cheesecake with pecans before serving.
Notes
If you’re concerned about water seeping in, try one of these options:
- Place the foil-wrapped springform inside a larger cake or silicone pan before placing in the water bath for extra protection.
- Instead of putting the springform directly in the water, place a roasting pan of water on the rack below the cheesecake to provide gentle, indirect moisture.
Nutrition