Pumpkin Mascarpone Cheesecake Tart
A creamy, light pumpkin mascarpone cheesecake tart with a holiday gingerbread cookie crust.
Gingerbread Cookie Crust
  • 230g/36-38 gingerbread cookies (I used Whole Foods/365 brand cookies)
  • 1 tbs sugar
  • 4 tbs butter, melted
Pumpkin Mascarpone Filling
  • 1 cup/250g mascarpone cheese
  • 15oz/425g pumpkin purée
  • 3 eggs, large organic
  • 1 cup/200g sugar, granulated
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground ginger
Gingerbread Cookie Crust
  1. Preheat oven to 350℉/℃
  2. In a food processor, break up the gingerbread cookies into fine crumbs.
  3. Add the sugar.
  4. Tip out into a bowl and add the melted butter.
  5. Press into a 11"/28cm removable bottom tart pan.
  6. Bake in the oven for about 8-10 minutes until just set.
  7. Let it cool while making the filling.
Pumpkin Mascarpone Filling
  1. In mixer bowl or with a hand mixer, beat the mascarpone and pumpkin together.
  2. Add the sugar, salt and spices.
  3. Add the eggs, one at a time until just beaten.
  4. Do not over beat the eggs.
  5. Pour the filling into the cooled cookie crust and bake in the centre of the oven.
  6. Bake until just set, about 40-45 minutes.
  7. Chill overnight before serving.
  8. Serve with a side of whipped cream or pipe cream around the tart edge.
Nutrition Information
Calories: 3273 Fat: 185g Saturated fat: 92g Unsaturated fat: 74g Trans fat: 2g Carbohydrates: 373g Sugar: 235g Sodium: 2387mg Fiber: 13g Protein: 48g Cholesterol: 1029mg
Recipe by Coffee and Crumpets at http://www.coffeeandcrumpets.com/pumpkin-mascarpone-cheesecake-tart/