Mascarpone Cheesecake with Candied Pecans and Dulce de Leche Sauce Recipe

Name: Mascarpone Cheesecake with Candied Pecans and Dulce de Leche Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces shortbread cookies; 1/3 cup pecans (about 1 1/2 ounces); 2 tablespoons (1/4 stick) unsalted butter, melted; 12 ounces cream cheese, room temperature; 2 8-ounce containers mascarpone cheese,* room temperature; 1 1/2 tablespoons all purpose flour; 1 1/4 cups sugar; 1 teaspoon vanilla extract; 1/2 teaspoon fresh lemon juice; 4 large eggs, room temperature; Candied Pecans; Dulce de Leche Sauce

Servings: persons

8 ounces shortbread cookies
1/3 cup pecans (about 1 1/2 ounces)
2 tablespoons (1/4 stick) unsalted butter, melted
12 ounces cream cheese, room temperature
2 8-ounce containers mascarpone cheese,* room temperature
1 1/2 tablespoons all purpose flour
1 1/4 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon fresh lemon juice
4 large eggs, room temperature
Candied Pecans
Dulce de Leche Sauce

1
Preheat oven to 350F.
2
Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil.
3
Finely grind shortbread cookies and pecans in processor.
4
Add melted butter and process until crumbs are moistened.
5
Press crumb mixture onto bottom (not sides) of prepared pan.
6
Bake crust until golden, about 15 minutes.
7
Cool crust completely on rack.
8
Reduce oven temperature to 325F.
9
Using electric mixer, beat cream cheese in large bowl until smooth.
10
Add mascarpone and flour; beat until smooth, occasionally scraping down sides of bowl with rubber spatula.
11
Gradually add sugar and beat until smooth.
12
Beat in vanilla and lemon juice.
13
Add eggs 1 at a time, beating just until blended after each addition.
14
Pour filling over crust in pan.
15
Place springform pan in large roasting pan.
16
Pour enough hot water into roasting pan to come halfway up sides of springform pan.
17
Bake cheesecake until top is golden and cake is almost set (center 2 inches will still move slightly when pan is gently shaken), about 1 hour 15 minutes.
18
Cool cake on rack 1 hour.
19
Refrigerate uncovered overnight.
20
(Can be made 2 days ahead.
21
Cover and keep refrigerated.)
22
Arrange Candied Pecans decoratively atop cake.
23
Cut cake into wedges.
24
Serve with Dulce de Leche Sauce.
25
*Italian cream cheese, available at Italian markets and many supermarkets.

1014

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 ounces shortbread cookies, 1/3 cup pecans (about 1 1/2 ounces), 2 tablespoons (1/4 stick) unsalted butter, melted, 12 ounces cream cheese, room temperature, and more.

Yes, Mascarpone Cheesecake with Candied Pecans and Dulce de Leche Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mascarpone Cheesecake with Candied Pecans and Dulce de Leche Sauce

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