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Pumpkin Mousse Cheesecake

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.

12-14 ServingsPrep: 30 min. + cooling Bake: 45 min. + chilling

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 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

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.
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.
Bake at 325° 45-50 minutes or until center is almost set. Cool on

2 of 2

Pumpkin Mousse Cheesecake (continued)

Directions (continued)

a wire rack for 10 minutes. Carefully run a knife around edge of pan
to loosen; cool 1 hour longer. Refrigerate overnight.
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.

Nutrition Facts: 1 serving (1 piece) equals 251 calories, 14 g fat (8 g saturated fat), 89 mg cholesterol, 142 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein.