Pumpkin Cheesecake




2 cups (500) ginger cookies, crushed
1/4 cup (50) pecans, chopped and toasted
1/4 cup (50) unsalted butter, melted
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


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.

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

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This recipe was provided by Tre Stelle

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