Mascarpone Cheesecake

By kayjayjohnson

Ingredients

• CRUST:
• 3/4 cup graham cracker crumbs
• 3 tablespoons Imperial Sugar® / Dixie Crystals® Granulated Sugar
• 3 tablespoons butter, melted
• FILLING:
• 2 packages (8 ounces each) cream cheese, softened
• 2 cartons (8 ounces each) Mascarpone cheese
• 1 cup Imperial Sugar® / Dixie Crystals® Granulated 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

Details

Adapted from tasteofhome.com

Preparation

Step 1

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.