No-Bake Pumpkin Mascarpone Cheesecake

• Vegetarian

• Produce

  • 1/4 cup Pumpkin puree

• Baking & Spices

  • 5 tbsp Brown sugar
  • 1 tsp Cinnamon
  • 3/4 cup Powdered sugar
  • 1 tsp Pumpkin pie spice

• Nuts & Seeds

  • 1 Pecans

• Snacks

  • 2 1/4 cups Graham crackers crumbs

• Dairy

  • 8 tbsp Butter, unsalted
  • 2 cups Double creme
  • 8 oz Mascarpone cheese

Found on beyondfrosting.com

Description

Ingredients

• For the crust:
• 2 ¼ cups graham crackers crumbs
• 3 tbsp brown sugar
• 1 teaspoon cinnamon
• 8 tablespoons unsalted butter
• For the filling:
• 8 ounces mascarpone cheese, divided
• 1 ½ cups (414 ml) heavy whipping cream
• ½ cup powdered sugar
• 2 tbsp brown sugar
• 1 teaspoon pumpkin pie spice
• ¼ cup pumpkin puree
• For the topping:
• ½ cup (118.3 ml) heavy whipping cream
• ¼ cup (32.5 g) powdered sugar
• Crushed pecans for garnish

Directions

• For the crust: Line the bottom of a 9-inch (22.8-cm) springform pan with parchment, wrapping around the removable bottom of the pan.
• Grind the graham crackers into fine crumbs using a food processor or blender.
• In a microwave-safe bowl, combine graham cracker crumbs with unsalted butter. Microwave for 45 to 60 seconds until the butter is melted. Stir the melted butter into the crumbs until there are no dry crumbs left.
• Pour the crumbs into your springform pan and press firmly into the bottom and up the sides of the pan to create a thick crust. Refrigerate the crust while you are preparing the filling.
• For the filling: Place mixing bowl in the freezer for 5 minutes to chill. Beat the mascarpone at a low speed, slowly adding heavy cream (scrape down the bowl as needed) until mascarpone resembled a liquid mixture and add all remaining heavy cream.
• Increase speed to medium-high beating until cream gets bubbly. Slowly add the powdered sugar, brown sugar and pumpkin pie spice and continuing beating until soft peaks form.
• Slowly add the pumpkin puree and continue beating until stiff peaks form. Pour the filling into the prepared pie curst. Cover and refrigerate 6-8 hours.
• For the topping: Place mixing bowl in the freezer for 5-10 minutes to chill. Pour heavy cream into chilled bowl and use an electric mixer to beat heavy cream on medium-high speed until cream gets bubbly. Slowly add powdered sugar and continuing beating on high speed until stiff peaks form. Pipe whipped cream along edges of the cheesecake using a large open round tip. Sprinkle pecans along the inside edge.