Ingredients
| Crust | | 2 cups (500) | ginger cookies, crushed | | 1/4 cup (50) | pecans, chopped and toasted | | 1/4 cup (50) | unsalted butter, melted | | Filling | | 1 | tub (475 g) Tre Stelle® Mascarpone Cheese | | 1 cup (250) | Tre Stelle® Extra Smooth Ricotta Cheese | | 1-1/2 cup (375) | canned pumpkin | | 1 cup (250) | brown sugar | | pinch nutmeg | | 1 tsp. (5) | cinnamon | | 1 tsp. (5) | vanilla | | 3 | eggs | | Whip Cream for garnish if desired |
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Instructions
Crust
Preheat oven to 350 F (175 C).
In a medium bowl, stir together cookie crumbs, pecans and butter until evenly moistened. Press into the bottom of a 9” removable cheesecake pan. Bake for 15 minutes or until golden. Remove from oven and cool.
Filling
In a large bowl, beat together the Mascarpone and Ricotta with an electric mixer until light and fluffy ““ approximately 5 minutes. Add the pumpkin and beat well, then add the brown sugar, nutmeg, cinnamon and vanilla; continue beating until smooth. Add the eggs, one at a time, beating after each addition. Pour the filling into the cooled crust and bake for approximately 1 ½ hours or until a toothpick inserted in the centre comes out clean.
Remove from oven and allow to cool completely. Refrigerate until ready to serve. To serve, place cheesecake on a serving platter, remove the side ring and garnish
with whipped cream if desired.
Makes 8 servings
Author's Comments
This recipe was provided by Tre Stelle
For more inspiring recipes visit www.trestelle.ca
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