Mascarpone Cheesecake

Photo by Kerry J.
Adapted from tasteofhome.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

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

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 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.

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