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Maple-Mascarpone Cheesecake

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Today’s holiday recipe feature is Maple-Mascarpone Cheesecake. This dessert is easy to prepare and only bakes in the oven for 35 minutes. Wonderful cream and mascarpone cheeses mix with simple ingredients to create a delicious cheesecake. It’s topped with a wonderful mix of tangy Greek yogurt and maple syrup. Top with candied walnuts or not. Either way, you and yours will enjoy a fantastic dessert! Healthy and joyous eating!

Maple-Mascarpone Cheesecake (Recipe courtesy Better Homes and Garden)

Ingredients:

  • 1 ½ cups walnut pieces
  • ¼ cup granulated sugar
  • ¼ cup butter, melted
  • Two 8 ounce packages cream cheese, softened
  • One 3 ounce packages cream cheese, softened
  • 8 ounces mascarpone cheese, at room temperature
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon maple flavoring
  • ¼ teaspoon salt
  • 1 cup plain Greek yogurt
  • ¼ cup pure maple syrup
  • ½ teaspoon vanilla
  • 1/8 teaspoon salt
  • Candied walnuts (optional)

Preparation:

Preheat oven to 350 degrees F. Butter a 10-inch springform pan; set aside. In a food processor or blender combine the 1 ½ cups walnut pieces and the ¼ cup granulated sugar; cover and pulse or blend with several on/off turns until fine crumbs form. Add the ¼ cup melted butter; pulse or blend to mix. Press crumb mixture firmly into the bottom of the prepared springform pan. Bake for 8 to 10 minutes or until crust is firm and lightly browned on the edges. Cool in pan on a wire rack.

Meanwhile, in a large bowl combine cream cheese, mascarpone cheese, the 1/3 cup granulated sugar, and the brown sugar. Beat with an electric mixer on medium-high speed about 5 minutes or until very light and fluffy. Scrape down sides of bowl; beat for 1 minute more. Add eggs, one at a time, beating well after each addition. Stir in the 1 teaspoon vanilla, the maple flavoring, and the ¼ teaspoon salt; mix well.

Pour cheese mixture into cooled crust. Bake in the 350°F oven for 25 to 30 minutes or until cheesecake is puffy around the edges but wiggles slightly when gently shaken. Cool in pan on a wire rack for 20 minutes.

For the rest of the baking instructions, please click here.

Nutritional Information: Servings Per Recipe 16; calories 359; Fat, total (g) 29; cholesterol 103 (mg)

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