Marmalade Recipe


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Pumpkin Cheesecake with Pecan Crust

Mandarin Pumpkin Marmalade

1 Cup cinnamon graham crackers, finely crushed
1 Cup pecans
3 Tablespoons sweet butter, melted
9 oz Earth & Vine Provisions. Mandarin Pumpkin Marmalade

1 lb. + 12 oz. cream cheese
1 Cup + 2 tablespoons cane sugar
1/4  Teaspoon salt
1 Teaspoon cinnamon
2 Large eggs
15 oz can pumpkin puree
3 Tablespoons Earth & Vine Provisions Mandarin Pumpkin Marmalade
8 oz Mascarpone cheese
9” Spring-form pan

Press the mixture in the bottom of the spring-form pan.
Bake the crust for 10 minutes.
Remove and let cool at room temperature.
Cheese cake: Put cream cheese in a medium/large bowl.
Using a hand held mixer, beat on medium speed for 2 to 3 minutes, until smooth.
Continue to mix, slowly add the sugar and salt. Add eggs one at a time and mix well.
Add cinnamon, pumpkin puree and 3 tablespoons of Mandarin Pumpkin Marmalade /
Decrease mixer to low speed and blend in the mascarpone cheese until well blended. Gently spread the remaining Mandarin Pumpkin Marmalade over cooled crust and then spread the cheese batter over crust.
Return cheese cake to oven.
Place a pie plate of hot water on a rack under cheesecake while baking to prevent a crust from forming on cake.
Bake at 300 degrees for 40 to 60 minutes. Bake cake until almost set. (The center of the cake will not be completely firm).Remove cake from oven; loosen it from the edges by running a knife around the inside edge of pan.
Cool at room temperature for 30 minutes then refrigerate cake in pan until cold.
Run a knife around inside edge of cake pan before releasing spring.

Mandarin Pumpkin Marmalade Earth & Vine


Mandarin Pumpkin Marmalade  
A blissful combination of the fragrant mandarin orange and the earthy pumpkin make this innovative marmalade a divine combination of texture and flavor.  Heat it and spoon over ricotta filled crepes for an incredible breakfast.  Use as a filling in a pecan-crusted cheesecake.

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