Salty pretzels are an excellent base for this slightly sweet mascarpone cheesecake. The plums macerate in a mixture of brown sugar and nutmeg then bake directly on the cheesecake batter. Finish this dessert with an orange-scented glaze for a pretty presentation.
Plum-and-Pretzel Cheesecake Pie
Makes 1 (9-inch) pie
- 4 large plums (360 grams), pitted and cut into ¼-inch-thick slices
- 6 tablespoons (84 grams) firmly packed light brown sugar, divided
- ½ teaspoon (1.5 grams) kosher salt
- ¼ teaspoon ground nutmeg
- 2 cups (186 grams) finely ground pretzels
- 10 tablespoons (140 grams) unsalted butter, melted
- ¼ cup (50 grams) granulated sugar
- 1 (8-ounce) container (226 grams) mascarpone cheese, softened
- ½ (8-ounce) package (113 grams) cream cheese, softened
- 1 large egg (50 grams)
- 2 teaspoons (8 grams) vanilla extract
- 1 teaspoon orange zest
- 1 tablespoon (15 grams) orange liqueur*
- ½ teaspoon (1.5 grams) cornstarch
- In a large bowl, toss together plums, 4 tablespoons (56 grams) brown sugar, salt, and nutmeg. Let stand for 45 minutes, stirring every 15 minutes.
- Preheat oven to 350°F (180°C).
- In a large bowl, stir together pretzels, melted butter, and granulated sugar until combined. Press pretzel mixture firmly into a 9-inch pie plate.
- Bake until golden around the edges, 10 to 12 minutes. Let cool completely. Reduce oven temperature to 325°F (170°C).
- In the bowl of a stand mixer fitted with the paddle attachment, beat mascarpone, cream cheese, and remaining 2 tablespoons (28 grams) brown sugar at medium speed until smooth. Add egg, vanilla, and zest, beating until combined. Spoon into prepared crust.
- Drain plums, reserving ¼ cup juice. Arrange plums on top of mascarpone mixture in a circular pattern, slightly overlapping (you may have a few leftover plum slices).
- Bake until filling is set, 45 to 55 minutes. Let cool completely on a wire rack.
- In a small saucepan, whisk together reserved ¼ cup plum juice, orange liqueur, and cornstarch. Bring to a boil over medium heat, and cook until thickened. Brush over pie. Refrigerate for at least 3 hours or overnight.
We used Grand Marnier.