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Mascarpone Cheesecake

This rich dessert is sure to delight with its creamy filling, whipped topping and sweet caramel drizzle. It makes an ideal ending to a special meal. —Deanna Polito-Laughinghouse, Raleigh, North Carolina

12 ServingsPrep: 30 min. Bake: 50 min. + chilling

Ingredients

3/4 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
2 cartons (8 ounces each) Mascarpone cheese
1 cup sugar
1 tablespoon lemon juice
1 tablespoon vanilla extract
4 eggs, lightly beaten
TOPPING:
1 envelope whipped topping mix (Dream Whip)
1 tablespoon caramel ice cream topping

Directions

Place a greased 9-in. springform pan on a double thickness of
heavy-duty foil (about 18 in. square). Securely wrap foil around
pan.
In a small bowl, combine cracker crumbs and sugar; stir in butter.
Press onto the bottom of prepared pan. Place pan on a baking sheet.
Bake at 325° for 10 minutes. Cool on a wire rack.
For filling, in a large bowl, beat the cheeses, sugar, lemon juice
and vanilla until smooth. Add eggs; beat on low speed just until
combined. Pour over crust. Place springform pan in a large baking

2 of 2

Mascarpone Cheesecake (continued)

Directions (continued)

pan; add 1 in. of hot water to larger pan.
Bake at 325° for 50-60 minutes or until center is just set and
top appears dull. Remove springform pan from water bath. Cool on a
wire rack for 10 minutes. Carefully run a knife around the edge of
pan to loosen; cool 1 hour longer.
Refrigerate overnight. Remove sides of pan. Before serving, prepare
topping mix according to package directions. Garnish cheesecake with
whipped topping; drizzle with caramel. Refrigerate leftovers. Yield:
12 servings.

Nutrition Facts: 1 slice equals 470 calories, 36 g fat (20 g saturated fat), 168 mg cholesterol, 217 mg sodium, 30 g carbohydrate, trace fiber, 8 g protein.