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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




1 cup slivered almonds, lightly toasted

2⁄3 cup graham cracker crumbs

3 tablespoons sugar

1 tablespoon unsalted butter, melted


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

½ teaspoon kosher salt

1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract


1⁄2 cup chocolate-hazelnut spread (recommended -- Nutella)

1⁄4 cup whipping cream


A 9-inch springform pan

Pot or Electric Kettle for hot water


  1. Preheat oven to 350 degrees F.

  2. Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil.

  3. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form.

  4. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan).

  5. Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.


  1. Preheat oven to 350 degrees F.

  2. Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula.

  3. Beat in the lemon juice and vanilla.

  4. Add the eggs, 1 at a time, beating just until blended after each addition.

  5. Add pumpkin purée, pumpkin pie spice, ginger, and salt in an electric mixing bowl until smooth and spices are evenly distributed.

  6. Remove the processor bowl from base and tap bowl on the counter several times to force any air bubbles to the top of the batter.

  7. Set pan with cooled crust on a large sheet of foil. Fold foil up and around sides of the pan. Repeat with several more pieces of foil to create a waterproof seal around the bottom and up sides of the pan.

  8. Set inside a large roasting pan or baking dish lined with a clean kitchen towel. Heat up hot water for the pan.

  9. Pour filling over crust. Pop any air bubbles on the surface of the batter.

  10. Set roasting pan on oven rack. Carefully pour very hot water into the roasting pan to come about halfway up the sides of the springform pan.

  11. Bake cheesecake until edges are set but center wobbles slightly (it will firm as it cools), 85–100 minutes. Let sit in water bath 15 minutes, then remove from bath and let cool completely on a wire rack set on the stove, about 3 hours. (The cake needs to come to room temperature slowly or you might get cracks on the top.)

  12. Chill cheesecake until cool and firm, 3–4 hours.

  13. Do Ahead: Cheesecake can be made 3 days ahead. Wrap tightly with plastic and chill.


Top with whip cream

Prep Time: 2 mins

Total Time: 2 mins

Servings: 16 servings (2 cups)

Course: Dessert

Calories: 57kcal

Serving Size: 2g


1 cup cold heavy whipping cream

2 tablespoons sugar, honey, or maple syrup

1/2 teaspoon vanilla or other flavorings or liquors


Place mixer bowl and whisk in the freezer for at least 20 minutes to chill.

Pour heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form about 1 minute.

Do not overbeat.


For stabilized whipped cream that will hold longer in the refrigerator, add 1/4 teaspoon of cream of tartar to your fresh whipping cream along with the confectioner’s sugar.



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