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Italian Style Pumpkin Cheesecake

Italian Style Pumpkin Cheesecake
It’s that time of year when the food wars begin in my house. Most of the time we agree on our food preferences or at least agree to disagree like on bacon. I don’t like bacon much, but Nate obviously loves it and makes delicious food with it. We don’t buy much of it, but I don’t generally say much about it. Unlike bacon, pumpkin- especially pumpkin desserts like this Pumpkin Cheesecake- is a source of tension in this house.
Italian Style Pumpkin Cheesecake

Italian Style Pumpkin Cheesecake

I admit. It’s my fault. My absolute basic tendencies get the best of me. I’ve told you before how I bleed pumpkin from roughly the end of August through the holidays. But see, I not only bleed pumpkin, I fight for pumpkin.
Italian Style Pumpkin Cheesecake

Italian Style Pumpkin Cheesecake

Pumpkin love is a cause my yoga pants clad, psl drinking self (sips delicious coffee and sighs happily) feels so strongly about.
Italian Style Pumpkin Cheesecake

Italian Style Pumpkin Cheesecake

I may force my love of pumpkin down my family’s throats.
Italian Style Pumpkin Cheesecake

Italian Style Pumpkin Cheesecake

It’s shameful. I need to have more respect.
Italian Style Pumpkin Cheesecake

Italian Style Pumpkin Cheesecake

See, Nate and I have very different dessert opinions. We both have humongous sweet tooths (teeth?) but for him, all he wants is chocolate everything. Now, don’t get me wrong, I love a good chocolate dessert. I’m very well acquainted with working in chocolate to as many meals as possible (chocolate waffles anyone?). But I like a little more variety. I like chocolate desserts, fruity desserts like Italian Limoncello Cheesecake (with Ricotta and Mascarpone). Anything that’s sweet and satisfying.
Italian Style Pumpkin Cheesecake

Italian Style Pumpkin Cheesecake

Except this time of year. GIVE ME ALL THE PUMPKIN. I’m serious.
Italian Style Pumpkin Cheesecake

Italian Style Pumpkin Cheesecake

So needless to say, when I shared my plans to make this my husband wasn’t thrilled. But given that it’s only September he isn’t begging for a chocolate dessert just yet.
Italian Style Pumpkin Cheesecake

Italian Style Pumpkin Cheesecake

Plus, this dessert is pretty dang delicious. It’s pumpkin perfection appeals to my off the charts level of basicness. But it’s perfection. Seriously. Think silky smooth filling, and a lightly sweet crust. The hints of cinnamon and ginger shine in the cheesecake filling. Plus the marscapone cheese- which is extra creamy Italian style cheesecake- makes it even yummier. It is the perfect dessert to serve on Thanksgiving.
Italian Style Pumpkin Cheesecake

Italian Style Pumpkin Cheesecake

And let me just leave you with this sweet truth: it is gluten free with an awesome crust made of Cinnamon Chex cereal and sweetened with honey though you could use a graham cracker crust if you want. So it’s practically health food. Looking for other pumpkin desserts? Try these:
Italian Style Pumpkin Cheesecake

Italian Style Pumpkin Cheesecake

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: pie
Cuisine: dessert
Servings: 8 slices

Ingredients

For the filling

  • 2 cups of marscapone cheese
  • 1 15 ounce can of pumpkin puree
  • 3/4 cup honey
  • 3 eggs
  • 2 tsp cinnamon
  • 1/2 tsp ginger

For the crust

  • 3 cups of Cinnamon Chex
  • 3 tbs butter softened
  • 1 tsp cinnamon
  • 2 tbs honey

Instructions

  • Preheat the oven to 350 degrees.
  • Add the ingredients for the crust into a food processor and pulse until the cereal is ground up. The crust should just stick together in coarse clumps.
  • Press the crust into a 9 inch pie dish, sprayed with nonstick spray.
  • Bake for 5-7 minutes or until just golden.
  • While the crust is baking, whip the marscapone cheese in a stand mixer until fluffy, about 2 minutes. Add the pumpkin, honey, eggs, and spices. Mix until combined, scraping the sides of the bowl down to make sure all the ingredients are fully incorporated.
  • Pour the filling into the baked crust.
  • Fill an oven safe casserole dish half way with water. Place on the bottom rack of the oven.
  • Put the pie on the top rack and bake for 50-55 minutes or until the top is set.
  • Turn off the oven and crack the door. Let the pie cool in the oven for at least two hours before removing from the oven and cooling on the counter for another 2 hours.
  • Store uncovered in the fridge for up to 5 days and enjoy with whipped cream if desired.

Nutrition

Serving: 8g
Tried this recipe?Let us know how it was!
 

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  1. […] the no bake pumpkin cheesecake was the perfect thing to make. I could have made Italian Style Pumpkin Cheesecake, but I really didn’t want to turn on the oven. I wanted to enjoy the cool weather and the […]

  2. […] but it seems like the majority of them are cheesecake related: healthy lemon berry cheesecake bars, Italian style pumpkin cheesecake, no bake Italian style […]

  3. What a gorgeous recipe – delicious!!!

  4. Michelle says:

    Mascarpone is fantastic! I think it is great that you used it in this pie!

  5. Eileen says:

    This sounds delish. I love the idea of mascarpone in cheesecake.

  6. Seriously..this looks superb dessert! repinned it

  7. Daniela says:

    I am very impressed with the honey in the filling, the taste must be great. Must try for me too!

  8. Jenni says:

    YUM! This cheesecake looks amazing! Definitely pinning!

  9. Kimberly @ Berly's Kitchen says:

    I loved reading this post. I’ve never heard of using marscapone cheese in a cheesecake until now. And then I saw that you used Cinnamon Chex for the crust. How unique!! Your pictures are beautiful. Perfect for this time of year.

  10. Monica says:

    You’ve combined two of my favorite things into one recipe… Italian food and cheesecake? Yum!

  11. […] for other Thanksgiving recipes? Try my Gluten Free Cranberry Apple Crumble or my Italian Style Pumpkin Cheesecake, or veg it up a bit with my Orange Balsamic Fallย Vegetable […]

  12. natasha says:

    look at this food.

  13. […] and sticky orange balsamic glaze, adding sweet brightness to a holiday table full of things like Italian Style Pumpkin Cheesecake or the perfectly brined birdย and Gluten Free Cranberry Apple […]

  14. […] typically don’t think chipotle and pumpkin and cheese. But you know what? Move over PSL and Italian Style Pumpkin Cheesecake because this might be my new favorite way to eat pumpkin. The combo of spicy with the subtly sweet […]

  15. […] look for one pot, hot meals. And Thanksgiving and Christmas will be here before we know it bringing festive desserts. Meaning, it is not too early to start thinking about preparing that turkey. If you have never […]

  16. […] This dish packs tons of fall flavor into it, which makes me really happy. I’m all about pumpkin with everything because as I’ve shared with you before, I am so basic. […]

  17. Ashley says:

    This looks amazing! I’ll be making this!

  18. sO i have to be honest, I’ve never been a cheesecake fan, but I think the addition of the marscapone cheese and Chex would totally change me! Plus my husband is a pumpkin fanatic! Thanks for this great recipe. I know what I’m bringing to our family thanksgiving! ๐Ÿ™‚

  19. This looks so amazing! I’m so glad fall is around the corner and all things pumpkin are in full effect!

  20. Rachel Lynn says:

    oh my god, I just ate and my stomach is already rumbling! I’m such a pumpkin fanatic and this looks absolutely amazing.

  21. Kirsten says:

    Pumpkin is my all time favorite flavor and cheesecake is my favorite type of cake, so this has to be a win! Can’t wait to try it!

    Kirsten – http://thewanderingbrunette.com

  22. Ruthie says:

    WOW!! Tis the season, eh?!!?!? Looks AMAZE

  23. jennifer L says:

    Wow that pumpkin cheesecake looks absolutely beautiful! I’d love to try to make this for a family gathering cause they love cheesecake and pumpkin pie. Thanks for the recipe!

  24. Bella B says:

    This looks soo good, I love pumpkin anything. but pumpkin cheesecake would steal my heart for sure!

    http://xoxobella.com

  25. Leah says:

    This sounds so tasty, and so perfect for fall! Such an easy, lovely dessert!

  26. Mascarpone? SOLD! This sounds amazing!

  27. Lauren says:

    LOVE the crust idea and ALL things pumpkin! Awesome recipe!

  28. Tessa says:

    This looks so good! I look forward to pumpkin pie every year around this time, but cheesecake just takes it up a level!

  29. Logan says:

    I love pumpkin EVERYTHING and this recipe sounds amazing!

  30. Omg! This pie looks amazing– it makes me so ready for Fall!

    http://www.theeditorialistla.com/

  31. Oh my, I love everything that has pumpkin in it and pair it with cheesecake, love it!

  32. Oh my goodness, your pictures are making me HUNGRY!!! ๐Ÿ™‚ xoxo

  33. Tuyet Kelly says:

    Oh my this pumpkin pie looks delicious! Can’t wait to make some pumpkin pies of my own!

  34. Joanna says:

    I bet my husband would love this! He loves cheesecake, and he loves pumpkin pie. I will have to give this recipe a try for him:)

  35. Yum! I want a slice of this pumpkin cheesecake!

  36. candy says:

    Love any type of cheesecake and this pumpkin one sounds great.

  37. Cait says:

    Drooling. You just made me so excited for Thanksgiving and fall in general. I cannot wait to make this.

    – Cait | http://www.prettyandfun.com

  38. Kim says:

    I’ve never tried something like this before. How delicious!

  39. Chrystie says:

    I would have never thought to use Cinnamon Chex for the crust. Brilliant! Pinning this one ๐Ÿ™‚

  40. Andi says:

    I’m shameless about my pumpkin love too and this looks AMAZING. Can’t wait to try it, thanks for sharing!

  41. This looks amazing! I love that you made it with mascarpone cheese! ๐Ÿ™‚ And the crust is made from Cinnamon Chex?? Genius!

  42. Julie says:

    Yes to everything pumpkin. I don’t even care if my basic-ness shows. I’m totally on the pumpkin hype and can’t wait to try this!! I love that is doesn’t have any refined sugar!

  43. How delicious does this look?!! Can’t wait to try it out! ๐Ÿ™‚

  44. Innana Canon says:

    Wow I never would have expected to use cinnamon chex as part of the crust! this looks absolutely amazing. Totally going to try this for Thanksgiving this year.

  45. I LOVE pumpkin cheesecake! I wish I had a slice of this right now.

  46. Ashley says:

    I absolutely have to make this! I LOVE pumpkin and I love cheesecake so this was meant for me.

  47. jehava says:

    I will definitely be trying this! Looks and sounds amazing!

  48. Rachel Dean says:

    This sounds so good. I’m interested in the Chex crust! Chex cereal is gluten free so this is great for many! I’ll pin!

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