Gingered Pumpkin Mascarpone Cheesecake

I know that most people think of pumpkin pie when they are considering their dessert menu for Thanksgiving, but I think it’s time to change it up a bit. This rich, straight-sided pumpkin cheesecake, flavored with three forms of ginger, is a bit more elegant than a pumpkin pie.

It’s also using pumpkin, an expected Thanksgiving ingredient, in a new and interesting way. If you’ll notice, the spicing is kept fairly simple to make sure the spotlight is on the pumpkin, and the mascarpone cheese adds a decadent richness to the whole dish. It is Thanksgiving, after all, and it’s no time to diet. That can wait until the New Year!

For the crust

6 oz. gingersnaps, whirred into small crumbs in a food processor
1 tablespoon finely minced crystallized ginger
2 tablespoons melted butter
Pinch of salt

Toss together all the crust ingredients until the butter is uniformly distributed.
Spread the crumbs evenly into a 9” springform pan.
Use the bottom of a measuring cup (or something similar) to press the crumbs evenly across the bottom and just a bit up the sides of the pan.
Bake at 350F for 5-10 minutes.
Set aside to cool on a rack.

For the custard

1 pound cream cheese (two 8-oz packages), softened
8 oz. mascarpone cheese, softened
1 teaspoon salt, or to taste (At least ½ teaspoon, please)
½ teaspoon vanilla
8.25 oz brown sugar
2 large room temperature eggs
1 can pumpkin
5 oz evaporated milk (not sweetened condensed)
2 tablespoons cornstarch
1 teaspoon freshly grated ginger
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon

In the bowl of a stand mixer, mix cream cheese on low speed until very smooth. Scrape bowl as necessary.
Add the mascarpone and mix on low until well combined and smooth. Scrape bowl as necessary. Make sure the mixture is completely smooth now, or your cheesecake batter will have lumps in it.
Still on low speed, blend in the salt and vanilla.
Mix in the brown sugar, and then the eggs, one at a time. Continue to mix on low speed until well combined, scraping bowl as necessary.
Add the pumpkin, evaporated milk, gingers and cinnamon. Mix well until smooth, scraping bowl as necessary. Taste and adjust seasoning, adding a pinch more salt or a bit more spice, as your palate dictates.
Pour/scrape the batter into the prepared crust and bake in the center of the oven until all but about the center 1 ½” of batter is set. When you shake the pan, the center should still be a bit wiggly. This should take about an hour, depending on your oven, so start checking at about 45 minutes.
Turn off the oven and open the door. Let cheesecake sit for about thirty minutes and then move to the counter to cool to room temperature before refrigerating.
Refrigerate overnight. Slice cold, and then let come up to temperature for about half an hour before serving.

Garnish with some lightly sweetened whipped cream or whipped crème fraiche and serve with a gingersnap and a sprinkling of minced crystallized ginger.

Feeling more traditional? Check out these ideas for traditional pumpkin pie from The Reluctant Gourmet.