Pumpkin Mousse Cheesecake |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Fresh from the vine comes my merry after-dinner delight! The scrumptious pumpkin filling makes this cheesecake different from most, and the glaze adds a nice touch. It's a big hit among my family and friends. Ingredients:
1 cup graham cracker crumbs (about 16 squares) |
3 tablespoons sugar |
1/4 cup butter, melted |
filling: |
3 packages (8 ounces each) cream cheese, softened |
1 cup sugar |
1 cup canned pumpkin |
3 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
4 eggs, lightly beaten |
glaze: |
1/2 cup vanilla or white chips |
1 tablespoon shortening |
Directions:
1. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press into a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
2. Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Add the pumpkin, flour, cinnamon and nutmeg. Add eggs; beat on low speed just until combined. Pour into crust. Return to baking sheet.
3. Bake at 325° 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
4. Remove sides of pan. For glaze, melt chips and shortening in a small heavy saucepan or microwave; stir until smooth. Drizzle over cheesecake. Refrigerate until firm, about 30 minutes. Refrigerate leftovers. Yield: 12-14 servings.
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