Muscadine Swirl Cheesecake

Mary Lea Williams


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 vote

45 Min
1 Hr 15 Min


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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
eggs, room temperature
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


  • 1Make 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)
  • 2Heat 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.
  • 32. 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.
  • 43. 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.
  • 54. 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!

Printable Recipe Card

About Muscadine Swirl Cheesecake

Course/Dish: Cakes, Other Desserts
Main Ingredient: Dairy
Regional Style: American

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