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Pumpkin Mascarpone Cheesecake with Almond Crust

Minnie loves to make Thanksgiving desserts and pumpkin mascarpone cheesecake is the fave! It's light and fluffy compared to a standard cheesecake. Minnie can't wait to make this again this year.


Fall Candles/Diffusers are a great way to get into the fall spirit. If you hosting, it will set the tone as soon as your guests walk through the front door or giving the host a gift of a candle or diffuser would add to the ambiance of your Thanksgiving meal.


What is your favorite Thanksgiving dessert?


Minnie combined Giada De Laurentiis and Bonappetit’s recipe and made my version of a Pumpkin Mascarpone Cheesecake.


Time: 2hrs

SERVES: 12-16

YIELD: 1 pie

UNITS: US


INGREDIENTS


CRUST

1 cup slivered almonds, lightly toasted

2⁄3 cup graham cracker crumbs

3 tablespoons sugar

1 tablespoon unsalted butter, melted


FILLING

1 15-ounce can pumpkin purée

2 (8 ounces) packages cream cheese, room temperature

2 (8 ounces) containers mascarpone cheese, room temperature

1 1⁄4 cups sugar

2 teaspoons fresh lemon juice (or more to taste)

1 teaspoon vanilla extract

4 large eggs, room temperature

1½ teaspoons pumpkin pie spice

½ teaspoon ground ginger