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Mascarpone Cheesecake

Total Time

Prep: 30 min. Bake: 1 hour + chilling

Makes

16 servings

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
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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 carton frozen whipped topping, thawed
  • 1 tablespoon caramel ice cream topping

Directions

  1. Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. 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 10 minutes. Cool on a wire rack.
  3. 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.
  4. Bake until center is just set and top appears dull, 1 to 1-1/4 hours. 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.
  5. Refrigerate overnight. Remove sides of pan. Garnish cheesecake with whipped topping; drizzle with caramel. Refrigerate leftovers.

Nutrition Facts

1 piece: 339 calories, 26g fat (15g saturated fat), 121mg cholesterol, 160mg sodium, 21g carbohydrate (18g sugars, 0 fiber), 6g protein.