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Pumpkin Cheesecake

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I am making one for Thanksgiving, and would like to use mascarpone rather than cream cheese as I prefer the texture and flavor. Will I be able to substitute even amounts of the mascarpone for the cream cheese and move forward with the receipe, or are there other adjustments that I will have to make? My gut feeling is that not much will change, but I was wondering if others have done this with good results? Thanks!

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  1. Here's one we make. It always disappears.

    No Bake Pumpkin Cheesecake

    **Graham Cracker Crust**

    1-1/4 cups crushed graham crackers
    1/4 cup granulated sugar
    6 Tbs softened butter

    Mix well and press into bottom and sides of
    a 9" pie pan.

    **Pumpkin Cheesecake filling**

    1 8-oz pk of cream cheese, room temperature
    1 cup canned Libby's Easy Pumpkin Mix (not solid pack)
    1/4 cup granulated sugar
    2 cups cool whip

    Whipped cream for topping

    Combine cream cheese, pumpkin mix and sugar. Mix well until smooth.
    Fold the cool whip into the pumpkin mixture until well incorporated.
    Spoon into prepared 9" graham cracker crust and spread to fill.
    Refrigerate at least 2-hours prior to serving.

    Serve with whipped cream topping.

    1. I love the cook's illustrated pumpkin cheesecake. It uses cream cheese, but it's SO nice.

      1. I've only done it with a recipe that calls for mascarpone and it's usually a mix of cream cheese and mascarpone. It's a lighter texture but the taste is only subtly different, something I consider because it's so much pricier to use mascarpone. Overall, with recipes that use the two, it adds up to what you'd normally use with cream cheese so I think you can substitute equal amounts.