Real Recipes From Real Home Cooks ®

muscadine swirl cheesecake

★★★★★ 1
a recipe by
Mary Lea Williams
Newberry, SC

Last fall a friend gave me 5 lbs. of muscadines and scuppernongs from his vineyard, and as much as I love them, I knew I couldn't eat them all before they went bad. What to do with them? Put them in a cheesecake, of course! I make this with cream cheese and mascarpone, which gives it a little tang!

★★★★★ 1
serves 10-12
prep time 45 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For muscadine swirl cheesecake

  • 1 c
    graham cracker crumbs
  • 1 tsp
  • 1 tsp
  • 3 Tbsp
  • 3 Tbsp
    butter, melted
  • 16 oz
    cream cheese, room temperature
  • 1 1/4 c
  • 1/4 tsp
  • 3
    eggs, room temperature
  • 1
    vanilla bean, seeds scraped and reserved (or 1 tablespoon vanilla flavoring)
  • 24 oz
    mascarpone cheese
  • 1/2 tsp
  • 1 c
    muscadine puree, mixed with 1 tablespoon flour
  • 1 lb
    muscadines (or scuppernongs, or a combination)
  • 1.5 to 2 c
    sugar, to taste

How To Make muscadine swirl cheesecake

  • 1
    Make the Puree Pop grapes out of hulls, place pulp and hulls in separate bowls, reserving as much juice as possible with the pulp. Bring skins to a boil in a large sauce-pan over medium-high heat. Cover, reduce heat to medium, and cook, stirring occasionally, 15 minutes or until tender. Bring pulp to a boil in a saucepan; reduce heat to medium, and cook 20 minutes or until seeds separate from pulp. Push mixture through a wire-mesh strainer into saucepan containing skins, discarding seeds. Add sugar and puree with immersion blender or food processor. (Puree can be frozen for several months)
  • 2
    Heat oven to 350 degrees. Stir together graham cracker crumbs, nutmeg, cardamom, 3 tablespoons sugar, and the melted butter in a small bowl. Press mixture into the bottom of a 9-inch springform pan to make an even layer. Bake until crust is firm to the touch and has just darkened, about 10 minutes. Transfer pan to a wire rack, and let crust cool completely.
  • 3
    2. Reduce oven temperature to 325 degrees. Put cream cheese into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-low speed until creamy, about 2 minutes. Gradually add remaining 1¼ cups sugar and the salt. Add eggs, one at a time, mixing well after each addition. Mix in vanilla bean seeds and mascarpone until very creamy and no lumps remain, about 3 minutes. Add cinnamon and stir until well blended.
  • 4
    3. Pour 1/3 cheesecake mixture into springform pan. Spoon dollops of about 1/3 of the muscadine puree on top. Carefully swirl puree into cheesecake with a fork or knife, being careful not to disturb crust. Repeat process two more times, topping with final 1/3 of muscadine puree. Do not over-swirl puree into cheesecake.
  • 5
    4. Wrap the exterior of the springform pan in 2 layers of HEAVY DUTY EXTRA LARGE foil; set in a large roasting pan. Fill roasting pan with boiling water until water reaches halfway up the sides of the springform pan. Bake cheesecake until set, about 1 hour 15 minutes to 1 hour 30 minutes. Remove springform pan from water bath, and transfer to a wire rack to cool. Refrigerate until solid, at least 6 hours (up to overnight). Serve with fresh whipped cream and enjoy!