Pumpkin Mascarpone Cheesecake with Candied Cinnamon Pecans
Do you like all the pumpkin content we have for you this year ?? We love pumpkin, and we've got another amazing recipe for you that we know you'll want to try. This pumpkin...

Do you like all the pumpkin content we have for you this year ?? We love pumpkin, and we've got another amazing recipe for you that we know you'll want to try. This pumpkin and mascarpone cheesecake is so creamy and decadent, with the best texture I have had in a cheesecake! You will probably get there more than once!

Pumpkin and mascarpone cheesecake
Pumpkin and mascarpone cheesecake
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What's in Pumpkin Mascarpone Cheesecake?

This pumpkin cheesecake is made with a combination - in equal parts - of cream cheese and mascarpone. Mascarpone is an Italian cream cheese that has a lighter and creamier texture than regular cream cheese, with a much milder flavor. Using mascarpone cheese gives this cheesecake a creamy texture rather than a more dense traditional version.

The crust of this cheesecake is a variation of a traditional graham cracker crust. We used a combination of graham crackers and roasted pecans added to a food processor with a mixture of fall spices, sugar and peanut butter.

Why use brown butter over regular butter?

Using brown butter gives this crust a deeper, nutier flavor than just using regular melted butter. Brown butter is very easy to make by melting the butter in a sauce and allowing the milk solids to brown slightly until they smell fragrant and nutty. Find the recipe for brown butter HERE if you've never done it before.

Pumpkin and mascarpone cheesecake
The mascarpone cheese gives this cheesecake a light and creamy texture!

Can I use homemade pumpkin puree?

Yes! You certainly can and we generally recommend it over canned versions which often contain other additives or preservatives. If you've never made your own pumpkin puree, it's very simple and you can see our instructions. HERE.

Can I use pumpkin pie spice instead?

Yes, you certainly can! We highly recommend using the spices we have listed in the freshly ground recipe below. This will result in a more complex flavor profile which is much better than the pumpkin pie spice blend. But if you want, you can instead use the equivalent amount of pumpkin pie spice for the total amount of those individual spices listed (cloves, cinnamon, allspice, nutmeg).

How to make cheesecake

Pumpkin and mascarpone cheesecake
The perfect cheesecake for fall!

Cheesecake often looks intimidating, but like any cake or pie, it just requires a little bit of time and attention.

Do i need a springform pan?

You must use a springform mold if you want to make a traditional cheesecake. If you don't have one, you can make it in any old pie or cake pan, although you may need to adjust the baking time depending on the depth of your dish. Because we're using a 9 '' springform pan, the cheesecake ends up being about 3 inches thick, so plan accordingly. Plus, this recipe makes enough filling for that particular casserole dish, so if you're using a different dish, or if you have more or less filling and pie crust.

Should I bake the cheesecake in a double boiler?

Baking the cheesecake in a double boiler allows the cheesecake to cook more evenly and prevents cracking. To create a double boiler, we use a large roasting pan and pour boiling water around our springform pan wrapped in foil. The foil prevents water from seeping into the spring-loaded form to prevent your crust from getting soggy. You should add enough water to fill the roasting pan halfway up the outside of the hinged pan. Every time we bake our cheesecakes using the double boiler method, we always get a nice smooth, crack-free top.

How long do I have to wait before I can eat the cheesecake?

Once the cheesecake is baked, it should stay at room temperature for about 2 hours. Then it should be refrigerated for at least 6 hours or overnight to make sure it sets properly. So you will need to plan ahead if you want to take advantage of it for a special event like Thanksgiving.

How do I know if my cheesecake is ready?

When baking the cheesecake, you will notice that the top browns slightly and looks smooth. If you gently shake the pan, you may notice that the cheesecake is wobbly. A little wobble, similar to jello, that's totally fine, but if you notice yours looks very wobbling and rippling on top, then you will need to cook it a little longer. We recommend reducing the heat to 325 ° F and baking in 5 minute increments. Depending on your oven, this may take over an additional 20 minutes. Once the cheesecake is out of the oven and is at room temperature, you will notice it will harden and become less and less wobbly until it is solid enough. After spending the night in the fridge, your cheesecake will be completely set without wobbling.

How should I store my cheesecake?

If you don't eat all of this all at once, you can store it in the fridge for up to 5 days or freeze it and enjoy it within 1 to 2 months.

Pumpkin and mascarpone cheesecake
Pumpkin mascarpone cheesecake with candied cinnamon pecans


We hope you enjoy this Pumpkin Mascarpone Cheesecake recipe! If you try, leave us a comment below or tag us on Instagram @cooking_with_wine!

Also consult our Brown Butter Caramel Bourbon Sauce to sprinkle everything on this cheesecake!

If you like this recipe, check out a few of our other pumpkin favorites below:

A little time put into preparation makes for an enjoyable evening. Drinking cocktails should be a fun and relaxing experience, so take a while to think about ingredients in advance, to avoid any rushing around last minute.

One of the foundations of many cocktails is sugar syrup. This can be prepared in advance. Here’s my tip for easy to prepare simple syrup : Add 200 gm white sugar to 200 ml boiling water. Stir till sugar is dissolved, and liquid is clear. Allow to cool then bottle

If you mix lemon juice 50 : 50 with simple syrup, you should have a solid mid-line sweet-sour balance. But remember, every palate is different. to find your own point of balance, mix 15ml fresh lemon juice with 15ml simple syrup, and then dilute the mix with up to 90ml water. Congratulations, you’ve just made fresh lemonade ! If this tastes too sweet or too sour, adjust by adding a little more citrus or syrup. Using this method of calibration, you can adjust any cocktail recipe to suit your own palate.

Ice is the solo most over-looked ingredient at any home bar - you’ll be surprised how much you can go through. Cocktails need ice like baking needs ovens. If popping to the shops for ice isn’t an option right now, keeping a freezer bag topped up with ice will ensure you don’t run out unexpectedly. For best quality home-made ice, try using a silicone ice tray with a lid, to prevent your ice from absorbing unpleasant odours. And wash your ice tray after each use.

Where possible always go for premium spirits, the freshest herbs, and the best juices you can get your hands on. For instance, the taste difference between cheap juice and pressed juice is more than worth the small extra expense.

Try to use glassware appropriate to your drinks. It’s entirely possible to drink a martini from an old coffee mug, but that misses the point of drinking a martini !

If you can make a Whiskey Sour, you can make a Daiquiri. If you make a mean Negroni, you can riff on a Boulevardier. Once you’ve mastered the Manhattan, have some fun in Brooklyn on your way to Martinez. Cocktails exist in family trees. Once you are comfortable the basics of each category the world is your oyster !

You can pre-mix punches in advance - an old trick from the godfathers of bartending in the 19th century. You can bottle punch and store it in the fridge, ready to use on the day, or later that week. If done properly, quality and consistency are assured. If your punch has a fizzy ingredient, such as clairette, only add this your glass just before serving.

If you follow the Punch Ratio, you can’t go far wrong : 1 part sour ( citrus ) 2 parts sweet ( simple syrup ) 3 parts strong ( spirit ) 4 parts weak ( juices etc ) And don’t shy away from warm spices such as cinnamon, cardamom, nutmeg and mace, to make that punch really sing. Don’t have those spices to hand ? No problem, a few dashes of Angostura bitters will do the trick.

We all have a few unloved ingredients lying around that need using up. For instance, that last bit of red wine in the bottle ? Try drizzling it over your Whisky Sour, and voila, you’ve got yourself a delicious New York Sour ! Do you have some nice but neglected spice mix in the kitchen ? Try mixing a teaspoon or two into your simple syrup as it cools to give your next cocktail an added dimension. Seasonal fresh herbs make a wonderful aromatic petit cocktail garnish.

So now, you’ve hit your stride and you’re getting creative in your home bar. Great ! Our top tip for cocktail creation ? Write down the juste specifications as you are making it. It’s not always easy to perfectly recall the recipe for that killer cocktail the next day !

If all this sounds like a bit of a chore, then keep an eye open for delivery services available from many local petit cocktail bars. After all, with the finer things in life, it’s nice to sit back, relax and let the professionals do all hard the work.


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