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Mascarpone Cheesecake

 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


  • 3/4 cup graham cracker crumbs
  • 3 tablespoons sugar
  • 3 tablespoons butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 2 cartons (8 ounces each) Mascarpone cheese
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon McCormick® Pure Vanilla Extract
  • 4 eggs, lightly beaten
  • 1 envelope whipped topping mix (Dream Whip)
  • 1 tablespoon caramel ice cream topping


  • 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

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Mascarpone Cheesecake (continued)

Directions (continued)

  • combined. Pour over crust. Place springform pan in a large baking
  • 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.
Nutritional 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.