Mascarpone Cheesecake with Amaretti Crust and Cranberry-Maple Compote

Its Christmas time, which also means its time for my favorite cheesecake EVER!

Yes, it has a really long name.  But this is a really stupendous cheesecake!  Every part of the name is important!  We can’t leave out mascarpone because of the complexity and creaminess.  We can’t leave out amaretti because it’s flavor magic, and we have to list the Cranberry-Maple compote because its cranberries and pure maple syrup simmered together into the best holiday topping your tastebuds can imagine!


I should probably add that this cheesecake recipe (without the festive compote) is what I make most often on my birthday.  This is my all time favorite dessert.  Period.  Cheesecake in general is great, but this one is truly the best ever!

Thats really all I have to say about it.  I prefer to let the tastiness speak for itself.  Hope you all make it and enjoy!!

Merry Christmas!

Mascarpone Cheesecake with Amaretti Crust 

and Cranberry-Maple Compote

For the Crust:

  • ~ 3.5 oz. amaretti cookies
  • 4 full sized graham crackers
  • pinch of salt
  • 5 tbl. melted butter

For the Filling:

  • 20 oz. cream cheese, room temp.
  • 8 oz. mascarpone, room temp.
  • zest from 1 small orange
  • 3/4 cup sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 1 tbl. fresh orange juice
  • 1/4 tsp. salt

For the topping:

  • 1 cup sour cream
  • 1/4 cup sugar
  • 1 tsp. vanilla
  • 1 tsp. fresh orange juice
  • 1/8 tsp. salt

For the Compote:

  • 8oz. of fresh or frozen cranberries
  • 1 cup pure maple syrup
  • 1/2 cup light brown sugar

CRUST: Preheat oven to 350 degrees. Crush the cookies and graham crackers in a food processor or with a rolling pint.  Add pinch of salt and mix.  Then add melted butter and mix.  Press into bottom of spring form pan and bake for 10 minutes. Remove from oven to cool.


FILLING: In the bowl of a stand mixer combine cream cheese, mascarpone, sugar, salt, and orange zest until combined.  Mix in eggs one at a time and add vanilla and orange juice.  Pour filling on top of cooled crust.


Bake for 25-30 minutes until top trembles when lightly shaken.  Cool for approximately 20 minutes.

TOPPING: In a small bowl, whisk together all ingredients.  Gently pour on top of cheesecake and bake for additional 10 minutes until topping has just set.



Once cheesecake has cooled completely to room temperature, refrigerate for at least 8 hours and up to 3 days!  (Yay, for a make-ahead desert!)

COMPOTE:  Also, can be made up to 3 days ahead!!  Combine all ingredients in sauce pan and bring to a boil, stirring frequently.  Reduce temperature to simmer and allow mixture to thicken slightly for 5-7 minutes, stirring constantly.  Allow to cool and then transfer to a glass jar.  (Can be re-warmed slightly prior to serving.)




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s