Save on Pinterest

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
  • Total Time
    Prep: 30 min. Bake: 50 min. + chilling
  • Makes
    12 servings


  • 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 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 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.
Nutrition Facts
1 slice: 470 calories, 36g fat (20g saturated fat), 168mg cholesterol, 217mg sodium, 30g carbohydrate (24g sugars, 0 fiber), 8g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Recommended Video


Click stars to rate
Average Rating:
  • suefalk
    Dec 29, 2016

    Yum, Yum! A rich and creamy cheesecake. I added the zest along with the lemon juice.

  • sugarcrystal
    Aug 16, 2016

    This is really good.

  • jeanemed
    Dec 18, 2014

    Good, but too rich for me. I might make again.

  • blue_411
    May 7, 2014

    This is by far the best cheesecake I have made. Love it.

  • afowles
    Feb 10, 2014

    Delicious!!! And not as difficult as I thought it would be.

  • Diana Pearman
    Feb 2, 2014

    To die for - absolutely delicious!! Can't rave about it enough. I've made a lot of cheesecake recipes using a water bath and they have all turned out great. For anyone having trouble, the large heavy duty foil is a MUST for success. Double it like the recipe says and wrap the bottom and all the way up the sides. Joining smaller pieces of regular foil will most likely leak.

  • simplebeauty
    Jul 26, 2013

    Easy to make but taste absolutely good. Try, you Will never regret. Thanks Taste Of Home.

  • DianeW74
    May 8, 2013

    Whenever you use a water bath to bake a cheesecake, you need to wrap the bottom of the springform pan with foil; the recipe failed to mention that.

  • BerryPatch01
    Apr 13, 2012

    I first had Mascarpone cheesecake at a restaurant called Genghis Grill and it was amazing. In an effort to match that greatness I tried this recipe and to my delight this was better. Much better. It is far and away the best I have ever had.One tip: if you are making the filling while the crust bakes, consider adding the lemon juice at the last moment. Mine set a bit too long and nearly curdled the filling, giving the final product a less than silky consistency. No changes needed to this recipe. It is perfection!

  • lenoria
    Sep 30, 2011

    Filling is yummy but I will never ever put this in a water bath again. I never done this with a cheesecake before and it was a complete disaster! The whole bottom later of the cheesecake is soaked.