First, preheat oven to 350.
Second, Let cream cheese and mascarpone come to room temperature.
Thirdly, in a stand mixer with a bowl combine the cream cheese and mascarpone.
Finally, add eggs and beat on medium until blended.
Next, blend in maple sugar.
Add the heavy cream, pumpkin, cinnamon, ginger, nutmeg, allspice, and tapioca to the creamed cream cheese and mascarpone mixture.
Using a spatula scrape and pour the mixture into the greased and floured springform pan.
Jiggle the pan slightly to get the mixture evenly in the pan.
Get a brownie pan or a pan that is 2 inches high.
Next, carefully pour 3 cups of boiling water into the browine pan.
Place brownie pan on the bottom rack.
Next place the springform pan with cheesecake on the middle of the brownie pan (take out the top rack if you need to).
Next, close the door and cook for 15 minutes at 350.
After 15 minutes reduce heat to 200 and cook for 1 hour 10 minutes.
Set your timer.
Do not open the oven door.
The water bath reduces the chance of your cheesecake cracking.
Lastly, when your timer goes off turn off the oven.
Do not open the oven door and allow the cheesecake to cool for about 2 hours.
After two hours remove from the oven and allow to cool.
Once cool place in the refrigerator for a minimum of 4 hours.
Do not place the warm cheesecake into the oven as it will make the cheesecake weep.