Photo by Alex Lau, styling by Rick Martinez
You’ve heard it before when it comes to making cheesecakes, but we’re going to say it again: Your cream cheese, mascarpone, and eggs have to be room temperature or your batter will be lumpy. Leave them out for at least 2 hours on the counter before using. Also, you might want to make extra pumpkin seed brittle—it's great on this cheesecake, but also on oatmeal, yogurt, salads, and for snacking.