This pumpkin mascarpone cake is light and fluffy with a texture that is a cross between cake and cheesecake. It is similar to the texture of Japanese cheesecake.
I’m not a big fan of regular cheesecake because it’s too creamy and rich for me. I prefer Japanese Cheesecake because the texture is more cake-like, but you still get the cheese flavor like in a regular cheesecake. They’re typically lighter and less dense than regular cheesecake.
So, when I saw a recipe for pumpkin mascarpone cake on She Simmers I was curious to try it. The texture looked lighter than a regular cheesecake and it seemed like such a unique pumpkin dessert that I knew I had to try it.
What is Mascarpone?
Mascarpone is Italian cream cheese. It’s similar to crème fraiche and American cream cheese, but it is less tangy and sweeter than cream cheese. If you’ve ever had tiramisu you’ve probably had mascarpone. I used mascarpone cheese to make my Easy Strawberry Tiramisu.
Mascarpone is used to make this pumpkin cake. The original recipe included bourbon and spices, which I omitted since I knew my family wouldn’t like it. I think the best thing about this cake is its texture – it’s lighter than a traditional cheesecake, but not quite a regular cake. It’s light, fluffy and tasted of autumn even without the spices.
Pumpkin Mascarpone Cake
This pumpkin cake recipe has a few extra steps that are necessary for achieving the light and fluffy texture.
- The first step is to separate the eggs. The egg yolks are mixed with the mascarpone cheese, butter, pumpkin puree, vanilla, and milk. Then you add the cake flour.
- In a separate bowl, you beat the egg whites with cream of tartar until the egg whites are foamy. At this point, gradually add the sugar and beat it with the egg whites until they hold very stiff peaks. The egg whites should be so stiff that you can turn the bowl upside down and they don’t slide out.
- To combine the stiff eggs whites with the batter, you want to gently fold them in. You want to do this in small batches and only fold until no egg white streaks remain.
Baking the Cake
You will want to bake your cake in a 10-inch springform pan lined with parchment paper. The springform pan will make it so much easier to remove the cake from the pan once it’s baked.
Pour the batter into the prepared pan and bake the cake for 1 hour at 325°F. Cool the cake completely before slicing and serving.
The cake will keep at room temperature for a couple of days. Any leftovers should be kept in the refrigerator after that.
I really love the texture and flavor of this cake and I’m pretty sure I will be adding it to my Thanksgiving dessert list this year.
Pumpkin Mascarpone Cake
- 6 large eggs
- 240 g pumpkin puree
- 140 g sugar
- 114 g mascarpone cheese
- 4 tbsp fat free milk
- 1 tsp vanilla extract
- 50 g melted butter
- 65 g cake flour
- 1/4 tsp salt
- 1/2 tsp cream of tartar
- Line 9 or 10-inch springform pan with parchment paper. Preheat the oven to 325°F.
- Place milk and cheese in a glass bowl and heat for one minute to soften the cheese.
- Melt butter in microwave. Then add into cheese mixture. Add in vanilla. whisk until no lumps remain.
- Separate the eggs. Add egg yolks into the cheese mixture.
- Add in pumpkin puree into the cheese mixture and whisk.
- Whisk in the cake flour and salt.
- In a separate bowl, beat the egg whites and cream of tartar with an electric mixer. Make sure the bowl and mixers are clean or else your eggs whites will not whip up properly. After egg whites are foamy, gradually beat in sugar. The egg whites should become stiff peaks. Mix until you can hold your bowl upside down and the egg whites won't slip down.
- Begin to add egg whites to the cheese mixture, in small batches. Use a spatula to stir the mixture until no egg white streaks remain. Then add more egg whites until all the egg whites are used up.
- Pour the batter into prepared pan and bake for approximately 60 minutes, or toothpick inserted comes out clean.
- Let cake cool before serving. Cake will need to be refrigerated if not eaten within 2 days.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.