PUMPKIN MASCARPONE CHEESECAKE

Ingredients:

2 Cups crushed Graham Crackers

3 Tablespoons Melted Butter

1 Egg White

2 Tablespoons Sugar

1/2 Teaspoon Cinnamon

Directions

Preheat oven to 325 degrees.

Either pulverize Graham Crackers in a food processor or smash them with your hands. Mix sugar and cinnamon into the crumbs. Add melted butter and evenly incorporate. Now mix in the egg white.

Press your crust mixture into a 9″ springform pan bottom. Bake for about 8 minutes. Allow the crust to cool for a bit.

Cheesecake

Ingredients

1 & 1/2 Pounds Room Temperature Cream Cheese

1 Cup Packed Brown Sugar

1 & 3/4 Cup Pureed Pumpkin

3/4 Teaspoon Ginger

1 Teaspoon Cinnamon

1/4 Teaspoon Cloves

A Pinch of Salt

1- 8 Ounce Container of Mascarpone Cheese

2 Eggs

Directions:

Beat Cream Cheese and Brown sugar together until evenly incorporated. Then add spices, salt and Pumpkin puree. Mix until incorporated. Add mascarpone cheese and mix for about a minute. Add in the eggs. Once everything is incorporated (don’t over mix!), pour the batter over your crust. Place your cheesecake onto a baking sheet and put in the oven. Now carefully add about 1/2 inch of water to the baking pan to allow your cheesecake to bake evenly. Bake for about 1 hour and 15 minutes or until set. Check halfway through to see if you need to add more water to your cheesecake’s bath. Allow cheesecake to fully cool then refrigerate overnight before serving.