Pumpkin Cheesecake with Caramel Sauce
Serves 8-16

1 1/2 cups gingersnap cookie crumbs
2 tablespoons sugar
3 tablespoons butter, melted
1 egg white
1 1/2 pounds cream cheese, softened
1 cup packed brown sugar
1 3/4 cups pumpkin puree
1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground mace
>8 ounces mascarpone cheese, softened
2 large eggs, at room temperature
caramel sauce, to top

Preheat oven to 325 degrees F. Butter the inside of an 8-10 inch springform pan and line the bottom with buttered parchment paper. Combine cookie crumbs with sugar, butter and egg white, then press into the bottom of the pan. Bake until just set, about 8 minutes. Let cool slightly Mix together cream cheese and brown sugar until just barely smooth, then add pumpkin, ginger, cinnamon, and mace and mix on a low speed for about 2 minutes. Add mascarpone cheese and mix 2 more minutes to combine, then add eggs and mix until incorporated, about 1 minute. Scrape down sides after each ingredient is added to ensure even mixing. Pour pumpkin filling over the crust then wrap the outside of the springform pan with foil to ensure no water gets into the cheesecake while baking. Set in a large pan and place in the oven, then fill the baking pan with hot water until it reaches 2/3 of the way up the sides of the springform pan. Bake until the center of the cheesecake is lightly set, about 60-75 minutes. Remove and let cool in the refrigerator for 8 hours before unmolding the springform pan. To serve, drizzle slices with caramel sauce.