Earth & Vine Pumpkin Cheesecake

Crust:
1 Cup Cinnamon Graham Crackers, finely crushed
1 Cup Pecans, finely chopped
3 Tablespoons Butter, melted

Cheesecake:
1 Pound, 12 ounces Cream Cheese
1 Cup and 2 Tablespoon Sugar
1/4 Teaspoon Salt
1 Teaspoon Cinnamon
2 Eggs
15 Ounces Pumpkin Pureé
5 Tablespoons Mandarin Pumpkin Marmalade (store bought)
8 Ounces Mascarpone Cheese

9 Inch Springform Pan

Preheat oven to 300 degrees.

CRUST:
Combine crumbs and pecans with butter, pat into spring form pan, and bake for 10 minutes. Let cool.

CHEESECAKE:
Beat cream cheese with mixer for 2-3 minutes until smooth. Continue mixing adding salt, sugar, 2 eggs (one at a time), cinnamon, pumpkin and 3 tablespoons of marmalade.

Decrease speed of mixer and add mascarpone until well blended. Gently spread remaining pumpkin marmalade over crust. Add cream cheese mixture.

Bake for 40-60 minutes over water bath until almost set (the center of the cake will not be completely firm). Cool for 30 minutes, and run knife around edges, put in refrigerator until cold. Remove from pan by running a knife around edges before releasing spring.

adapted from a recipe in: Central Market