Pumpkin Pie Cheesecake...Sarah Style
As we all know Thanksgiving is right around the corner and trust me friend when I tell you, you NEED this on the big Turkey day! I have made this cheesecake for years and every time I do, people stop to ask how I make it. It’s so good, my lazy teenagers will even make it sometimes because they want to eat it. (True Story…Haha!) I will admit there is one secret ingredient that I put in it and today is your lucky day because I am going to share it with you! My pumpkin pie cheesecake is not only the most decadent desert ever, but it is also so perfectly whipped and creamy. Alright, Alright….are you ready for me to tell you my secret? I sub out some of the cream cheese for a Mascarpone cheese. Ya’ll…it is the BOMB.COM! Mascarpone is basically the Italian version of cream cheese. (Say it like an Italian: MAH-SKAR-POH-NAY) You have mainly probably had it in Tiramisu before. I mean it when I say I think the Italians have it figured out when it comes to all things delicious and fabulous. Only an “Italian” cheese could spruce up an already amazing dish am I right? (I’m so annoying I know) hahaha! Anyways, here it goes girl…
2 cups graham cracker crumbs
3 tablespoons light brown sugar
1 teaspoon ground cinnamon
1 stick melted salted butter
1 (8 ounce) packages Mascarpone cheese (it can be chilled as it is already whipped and soft)
2 (8 ounce) package of Cream Cheese at room temperature
1 (15 ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1 1/2 cups sugar
1 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg (or just sprinkle some in there like a real cook haha!)
2 tablespoon all-purpose flour (you can also use almond flour, just might not be quite as creamy)
1 teaspoon vanilla extract
Preheat Oven to 350 degrees F
Combine your crumbs, sugar and cinnamon.
Melt your butter and add to the mixture.
Once it’s evenly all mixed together, using your fingers press down flat into a 9inch springform pan.
With a mixer, beat your Mascarpone and cream cheese until it’s really smooth.
Next, add pumpkin puree, eggs, sugar, spices, flour and vanilla.
Beat together it all together until blended really well and smooth
Pour into crust and spread out evenly and bake in the oven for 1 hour.
Remove from the oven and let cool for about 20-30 minutes.
Cover with plastic wrap or foil and refrigerate for 4 hours or until ready to serve
Sidenote: I usually make this on the Wednesday night before Thanksgiving and leave it refrigerated until dessert the next day.
Serve with some whip cream on top and if you really want to be boujee like me, you can add a little Pecan on top of the slice also. :) I hope you guys love this one as much as we do and make sure to tag me on Instagram (sarahmgosnell) or hashtag it (#goinggosnell) when you make it! I love to see those things!!!! Until next time…