Pumpkin Cheesecake with BelGioioso Mascarpone Cheese



  • 16 oz. vanilla wafers
  • 4 ½ oz. sugar
  • 7 oz. unsalted butter, melted


  • 1 cup canned pumpkin
  • ¾ Tbsp. cinnamon
  • 1 tsp. of ground nutmeg
  • 1 ½ Tbsp. vanilla extract
  • 13 oz. sugar
  • 5 oz. La Bottega di BelGioioso® Crescenza-Stracchino cheese
  • 8 oz. BelGioioso Mascarpone cheese
  • 8 oz. BelGioioso Ricotta con Latte® cheese
  • 3 oz. sour cream
  • 3 lbs. cream cheese, room temperature
  • 2 oz. all purpose flour
  • 3 extra large eggs
  • 8 extra large egg yolks
  • 12 oz. heavy cream


Grind vanilla wafers into crumbs, then mix in a bowl with sugar and melted butter. Press mixture into the bottom of 2 well-greased (pan spray works best) 10” round pans (not spring form) and bake at 350˚F until golden brown, about 15 to 20 minutes. Turn oven down to 325˚F.

Add pumpkin, cinnamon, nutmeg, vanilla extract, sugar, La Bottega di BelGioioso Crescenza-Stracchino, BelGioioso Mascarpone, BelGioioso Ricotta con Latte®, sour cream and cream cheese to large mixing bowl. Mix with a paddle until just smooth, then add eggs, egg yolks and heavy cream. Blend with a paddle, but do not overmix.

Pour batter into the cake pans and smooth the tops. Place a large roasting pan in the middle oven shelf, place the cake pans in the roasting pan, then carefully add water to the roasting pan until it reaches halfway up the side of the cake pans. Bake until golden brown, puffed and set, about 1 hour 15 minutes. Allow the cakes to cool and set in the refrigerator, wrap well with plastic wrap and transfer to the freezer. Once frozen, it is easy to slice neatly. To remove it from the cake pan, run a paring knife around the outside, then place the bottom in hot water and flip the cake out to slice. Garnish with fresh cranberries and serve.

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