Pumpkin Perfect Pastry 
A Light Cheesecake from Greystone in Napa 
Wow them at the Christmas feast with a new take on Pumpkin Pie-- Pumpkin Mascarpone Cheesecake that is easy to make and equals the best pastry of the finest restaurant. We just obtained it from the Greystone Culinary Institute of America
in Napa. We tested it and it is a keeper.
Crust

1 ¼ cups graham cracker crumbs
2 tablespoons sugar

2 tablespoons butter, melted
1 teaspoon egg white

 

Pumpkin Filling

1 ½ pounds cream cheese at room temperature. (Use light for lower fat and calorie count. It works)
I ¾ cups pumpkin puree (home-made or canned)
I cup plus 1 tbs. packed Brown sugar

½ teaspoon ground ginger
¾ teaspoon ground cinnamon
pinch of salt
9 oz. of mascarpone cheese
2 eggs 
½ teaspoon ground mace

PREPARE THE CAKE PAN: Preheat the oven to 325 F . Butter the sides and bottom of a 10-inch cake pan and line the bottom with a circle of parchment paper.

MAKE THE CRUST:  In a shallow pan, blend the graham cracker crumbs and sugar evenly with a fork. Add the melted butter and egg white and mix well. Press the graham mixture into the prepared cake pan to make an even bottom crust. Bake the crust until it is lightly toasted and set, about 8 minutes. Cool slightly.

MAKE THE PUMPKIN FILLING: In a bowl, combine the cream cheese and brown sugar. With a mixer on low speed, or with a wooden spoon by hand, blend the ingredients until very smooth. Take care not to overbeat the mixture or you will incorporate too much air into the cheesecake. Add the pumpkin puree, ginger, cinnamon, mace and salt and mix gently for 3 to 4 minutes, scraping down the sides and bottom of the bowl often, until the mixture is evenly blended. Add the mascarpone and mix gently for 2 to 3 minutes, scraping the bowl. Add the eggs and mix for 2 to 3 minutes, scraping the bowl as necessary.  

BAKE THE CHEESECAKE: Pour the pumpkin filling over the crust. Place the filled cake pan in a deep baking dish; set this assembly in the oven rack. Add enough boiling water to the baking pan to come two-thirds to three fourths of the way up the sides of the cake pan. Bake the cake for 1 ¼ hours, or until the center of the cake is lightly set. Carefully remove the cheesecake from the baking pan and cool it to room temperature. Refrigerate the cake for at least 8 hours before unmolding.

UNMOLD THE CAKE: Carefully lower the cake pan into a pan of hot water for a few seconds. Invert the cake pan onto a plate, then invert the cake onto a serving plate.

SLICE AND SERVE THE CAKE: Dip a sharp knife with a long thin blade into very hot water. Wipe the blade dry and make a cut. For the neatest slices, repeat this process for each separate cut that is made.

OPTIONAL: Garnish with powdered sugar and shaved bittersweet chocolate.