Pumpkin Cheesecake

• Crust
• 2 cups (500) ginger cookies, crushed
• 1/4 cup (50) pecans, chopped and toasted
• 1/4 cup (50) unsalted butter, melted
• Filling
• 1 tub (475 g) Tre Stelle Mascarpone Cheese
• 1 cup (250) Tre Stelle Extra Smooth Ricotta Cheese
• 1-1/2 cup (375) canned pumpkin
• 1 cup (250) brown sugar
• pinch nutmeg
• 1 tsp. (5) cinnamon
• 1 tsp. (5) vanilla
• 3 eggs
• Whip Cream for garnish if desired

1. Crust Preheat oven to 350 F (175 C).
2. In a medium bowl, stir together cookie crumbs, pecans and butter until evenly moistened.
3. Press into the bottom of a 9 removable cheesecake pan.
4. Bake for 15 minutes or until golden.
5. Remove from oven and cool.
6. Filling In a large bowl, beat together the Mascarpone and Ricotta with an electric mixer until light and fluffy approximately 5 minutes.
7. Add the pumpkin and beat well, then add the brown sugar, nutmeg, cinnamon and vanilla; continue beating until smooth.
8. Add the eggs, one at a time, beating after each addition.
9. Pour the filling into the cooled crust and bake for approximately 1 1/2 hours or until a toothpick inserted in the centre comes out clean.
10. Remove from oven and allow to cool completely.
11. Refrigerate until ready to serve.
12. To serve, place cheesecake on a serving platter, remove the side ring and garnish with whipped cream if desired.
13. Makes 8 servings

crust, ginger cookies, pecans, unsalted butter, filling, mascarpone cheese, ricotta cheese, pumpkin, brown sugar, nutmeg, cinnamon, vanilla, eggs, cream

Taken from www.foodgeeks.com/recipes/22100 (may not work)