Wine & Cheese by TCC Recipes

Raspberry Pumpkin Cheesecake

1 ½ cups graham cracker crumbs
4 tbsp. (1/2 stick) melted butter
¼ cup sugar
1 lb cream cheese, softened
8.8 oz container of E’Piu Mascarpone
14 ounce can of sweetened condensed milk
14 ounce can of pumpkin puree
4 eggs
2 tsp. cinnamon
¼ tsp. nutmeg
½ jar of Stonewall Kitchen Raspberry Peach Champagne Jam
Giovanni’s Cream of Balsamic

Preheat oven to 350° F. Add the butter to a 10 or 12-inch springform pan & place it in the oven to melt. Add the graham cracker crumbs & sugar. Press the mixture into the bottom of the pan and ½ way up the sides. Bake for 10 minutes. Meanwhile in a large mixing bowl, combine the cream cheese, mascarpone, & sweetened condensed milk. Beat at medium-high speed until well combined. Add the pumpkin puree, eggs, cinnamon, nutmeg, & ½ jar of Raspberry Peach Champagne Jam. Beat at medium speed until smooth, scraping sides of the bowl. Pour the mixture into the crust & bake for 60 minutes. Remove the outer ring of the springform pan & place the cheesecake in the refrigerator for 2-3 hours or overnight. Cut, plate, and serve drizzled with Balsamic.