Oct 142020

Roasted Pumpkin Mascarpone Cheesecake

Roasted Pumpkin Mascarpone Cheesecake

Adapted from a recipe in Bon Appetit, November 2019.

Using roasted pumpkin instead of canned pumpkin makes all the difference in the color and flavor of this cheesecake. The combination of cream cheese and mascarpone gives a light creamy texture and provides a nice contrast to the pepita brittle topping. This decadent cheesecake is a wonderful alternative to pumpkin pie for autumn celebrations.

INGREDIENTS

For the crust:

  • 9 ounces (1-1/2 cups) gingersnap cookies
  • 1/4 teaspoons sea salt
  • 6 tablespoons unsalted butter, melted

For the brittle:

  • 1 cup toasted pepitas (pumpkin seeds)
  • 3 tablespoons maple syrup

For the cheesecake:

  • 1 pie pumpkin, halved and seeded
  • 16 ounces cream cheese, room temperature
  • 16 ounces mascarpone cheese, room temperature
  • 4 large eggs, room temperature
  • 3 large egg yolks, room temperature
  • 1-1/2 cups light brown sugar, packed
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon ground ginger
  • ½ teaspoon sea salt
  • 1 teaspoon vanilla extract
  • Whipped cream for serving, optional

DIRECTIONS

For the crust:

  1. Arrange a rack in center of oven; preheat to 350°.
  2. Pulse gingersnaps and ¼ teaspoon salt in a food processor until fine crumbs form. Add butter and pulse until mixture is the consistency of wet sand. Transfer to a 10-inch springform pan. Using a measuring cup, press crumbs firmly into bottom and 2 inches up sides of pan.
  3. Bake crust until edges just start to take on color and is fragrant, 8–10 minutes. Transfer pan to a wire rack and let crust cool.

For the brittle:

  1. Line a baking sheet with parchment. Place pepitas, syrup, and remaining ½ teaspoon salt in a medium saucepan, stir to combine, and cook, stirring constantly, 7-10 minutes until dark and bubbly. Spread out on prepared baking pan, cool until hardened, then break up into small pieces; discard any dark brown, bitter pieces.

For the cheesecake:

  1. Preheat oven to 350°F. Place cleaned pumpkin halves on a baking sheet and cover with foil. Bake for 50-60 minutes, until pumpkin is tender. Remove from oven and set aside until cool enough to handle. Using a large spoon, scoop the pumpkin flesh into a food processor and pulse until puréed.
  2. Heat oven to 300°F.
  3. Place cream cheese and mascarpone in the bowl of a stand mixer fitted with the whisk attachment and whip until well combined and fluffy. Add pumpkin purée and whisk until incorporated. Add eggs, egg yolks, sugar, pumpkin pie spice, ginger, and salt and mix until thoroughly combined with no visible lumps of cheese. Add vanilla.
  4. Pour pumpkin mixture into cooled crust and bake cheesecake until edges are set but center wobbles slightly (it will firm as it cools), 90–120 minutes. Remove from oven and allow to cool to room temperature (2-3 hours). This will keep the cheesecake from cracking. Sprinkle with pepita brittle and refrigerate for at least 3 hours before serving.
  5. Serve with whipped cream if desired. Cheesecake will keep in the refrigerator for 5-7 days.
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About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+