This Will Make You Grateful

No day makes the blood beat in my brain as much as Thanksgiving does. It’s the pressure. Your grandma’s stuffing for mom, asparagus for Auntie, peas for Uncle Tod, creamed corn for your husband, and apple pie for your friend’s friend.  For three days you cook, skip showers, play hookie from work and chew mint gum, believing it’s the same as brushing your teeth. And once you create a spread that would make even Martha drool, you find that looking at it makes your stomach turn. You’ve lost your appetite. Your kitchen is trashed, you begin to realize that your sweater dress might be shorter than you thought, your mom is starting to get snippety with your in-laws….you feel like a caged pit bull. What’s happening? And now you are supposed to be grateful and give thanks to the chaos erupting around you? Ah!

However stressful thanksgiving can be, it is an amazing opportunity to hurtle over our baggage with grace. Honor your family’s traditions but promise yourself you’ll create some new ones along the way. Who knows. Perhaps everyone else is getting bored with Pepperidge Farm stuffing as well. Look deep into their eyes. See how much they want to be surprised? Hey, maybe hamburgers make you and your family say “thank you Lord” more than any other dish.

Or maybe you never want to look at that Pecan Pie recipe again because the ingredients give you nightmares. So let me seduce you with this Pumpkin Mascarpone Cheesecake. It will cause Shirley to blush, Lucy’s knees to go week, Uncle Bob to finally propose to his lady friend, Timmy to stop kicking Tommy under the table and you to be grateful that you pulled it off without your Mum freaking.

Mascarpone Cheesecake adapted from Streaming Gourmet

Makes a 9 inch circle of Bliss.



2 Cups crushed Graham Crackers

3 Tablespoons Melted Butter

1 Egg White

2 Tablespoons Sugar

1/2 Teaspoon Cinnamon


Preheat oven to 325 degrees.

Either pulverize your Graham Crackers in a food processor, or smash them with your hands (my favorite!). Mix your sugar and cinnamon into the crumbs. Add your melted butter and evenly incorporate. Now mix in your egg white.

Spray a 9 inch spring form pan with canola oil. Line the bottom with a piece of parchment cut to fit. Spray that once again with oil. Press your crust into the bottom. Bake for about 8 minutes. You are just trying to bake the crust most of the way so that the cheesecake doesn’t leak through the bottom, so don’t stress out just yet. Save that for Thursday.

Allow crust to cool for a bit.



1 & 1/2 Pounds Room Temperature Cream Cheese

1 Cup Packed Brown Sugar

1 & 3/4 Cup Pureed Pumpkin

3/4 Teaspoon Ginger

1 Teaspoon Cinnamon

1/4 Teaspoon Cloves

A Pinch of Salt

1- 8 Ounce Container of Mascarpone Cheese

2 Eggs


Beat your Cream Cheese and Brown sugar together until evenly incorporated. Scrape down your mixing bowl and then add your spices, salt and Pumpkin. Mix  until incorporated. Scrape down the bowl again and mix for another 20 seconds or so. Add your mascarpone and mix for about a minute. Scrape bowl one last time and mix in the eggs. Once everything is incorporated (don’t over mix!), pour this gorgeous batter over your crust. Place your cheesecake onto a baking sheet and pop in the oven. Now carefully add about 1/2 inch of water to the baking pan (not the cheesecake!) to allow your cheesecake to bake evenly. Bake for about 1 hour and 15 minutes or until set. Check halfway through to see if you need to add more water to your cheesecake’s bath. Allow cheesecake to fully cool, then gently run a knife around it’s edges to prevent disaster, and pop that sucker out! Refrigerate overnight before serving.

Wanna drizzle some sinful caramel on top? Good decision. Follow This Recipe and go for it.

All pictures were taken by a devoted lover of Pecan Pie, Evan Lentz.


marie i do not mind if the sweater dress is shorter, i just do not want it tighter. i would use a days calories for a piece of this !!

betty oh what a lovely blog you have here, and this cake looks amazing i want a piece right now!

Lauren Not only would this cheesecake make me grateful… I just might bow down to it ;).

I’ve never used mascarpone in cheesecake, but I can imagine that it would add a luscious texture to the already-creamy cheesecake filling!

The caramel drizzle is the perfect finishing touch.

Kirsten Lauren- the mascarpone makes it so luscious and smooth. Perfection

Peggy This definitely beats any ordinary Thanksgiving dessert! Can’t wait to try this one… but I might save it for after the holiday where I can indulge selfishly!

Kirsten Peggy- You gotta make it!

SarahWalk Do you know that Cheesecake is Trent’s favorite thing in this world? I’m the worst at making it! I now have to try this out.

Kirsten Sarah! you HAVE to!

Nicole Looks delicious and love that cake stand!

StreamingGourmet (Amy Wilson) Thanks for the linkback. Mascaparone cheesecake. It’s a beautiful thing. Happy Thanksgiving!

Kirsten Amy- Thank YOU for the rockin’ recipe and lovely blog!

Lindsay I just wanted to thank you for this delicious recipe! I made it on Wednesday for Thanksgiving and it came together so easily. Not only that, but it came right out of the pan and looked perfect. Thanksgiving morning I decided to try my hand at the caramel sauce recipe you included(which was delicious and very easy.) and then it was all packed up and taken to my cousin’s house. It was a hit and probably the best dessert that was served. A little drizzle of the warm caramel on top was absolutely perfect. The cheesecake isn’t overly sweet either, which is what I loved about it, as well. Thanks again!

Kirsten Lindsay-I’m so happy it was a hit! I too love how perfectly sweet this cheesecake is. D-Vine! Thanks for letting me know how it went! Love it.

Brandy This looked so good I had to make it for Thanksgiving and just finished the last piece two days ago!! Super rich, but awesome!! I did two things different – I made a crust using gingersnaps and ground pecans because I wanted more of that holiday flavor, and I didn’t buy enough cream cheese, so I had to substitute 8oz of Creme Fraiche to make up the difference. It came out really good, I just had to bake it a little longer (but no cracks) and it was kind of a cross between a mousse and a cheesecake! Thanks for the great pics!!

Kirsten Brandy- I’m so happy you got creative with the recipe and dug it. Great idea with the gingersnaps…yum! Thanks so much for commenting. It means the world to me!

Kelsey @ thumb in plum I’m stoked that this looks like a cheesecake I can actually make 🙂

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