Pumpkin Cheesecake

Pumpkin Cheesecake gets a light, creamy texture and tangy, luscious flavor using Quark as a main ingredient.



  • ½ cup pecans
  • 1 cup graham cracker crumbs
  • 3 Tbsp melted butter
  • 3 Tbsp pure maple syrup
  1. Preheat the oven to 350°F
  2. Grease the bottom of an eight-inch cake pan (or springform pan wrapped with foil).  Line the cake pan with parchment paper and lightly grease the paper.
  3. Place the pecans and graham cracker crumbs in a food processor.  Pulse 3-4 times.  Drizzle in the melted butter and maple syrup, pulsing between additions.  The crumbs will be slightly sticky.
  4. Wet your fingers and press the crumb mixture into the bottom of the cake pan.
  5. Bake for 15 minutes or until just set and just starting to brown.  Set aside.


  • 1 cup sugar
  • 1/3 cup cornstarch
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 1 (16 ounce) container Appel Farms Quark, room temperature
  • 1 (8 ounce) container Mascarpone, room temperature
  • 1 cup pumpkin puree
  • 2 large eggs, room temperature
  • 2 tsp vanilla
  1. In a small bowl, mix the sugar, cornstarch, cinnamon, nutmeg, and salt.  Set aside.
  2. In the bowl of a stand mixer fitted with a paddle, beat the Quark and Mascarpone until well blended.  Add the pumpkin puree and beat for one minute.  Turn off the mixer and add the sugar mixture.  Starting on low, blend the sugar mixture into the cheese mixture.  Beat in the eggs one and a time and the vanilla.
  3. Pour the filling into the prepared pan and set it in a hot water bath in the oven. 
  4. Bake for one hour then turn off the oven and crack the door open.  Leave the cheesecake in the oven for one more hour.
  5. Take the cheesecake out of the oven and let in cool on the counter to room temperature.  Move it to the refrigerator and cool for at least 4 hours, overnight is better.  The cheesecake needs to be well chilled in order to remove it from the pan.
  6. When you are ready to serve, loosen the sides of the cheesecake from the pan with a knife, then cover the pan with a flat plate or cutting board and flip it over.  You may need to tap the pan.  Remove the pan and parchment paper, then place the serving plate on the cheesecake and flip it back over.

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