Pumpkin Mousse Cheesecake Recipe

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Pumpkin Mousse Cheesecake Recipe

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5 1 1
Publisher Photo
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.
MAKES:
12-14 servings
TOTAL TIME:
Prep: 30 min. + cooling Bake: 45 min. + chilling
MAKES:
12-14 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Pumpkin Mousse Cheesecake in Country Woman Christmas Annual 1999, p43

Nutritional Facts

1 piece: 251 calories, 14g fat (8g saturated fat), 89mg cholesterol, 142mg sodium, 28g carbohydrate (19g sugars, 1g fiber), 4g protein.

  • 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
  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.
Originally published as Pumpkin Mousse Cheesecake in Country Woman Christmas Annual 1999, p43

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debpenns User ID: 5553562 261834
Reviewed Feb. 26, 2017

"i decided to try this recipe i had bought up a overload of canned pumpkin over the holidays! my family loves pumpkin pie! wow! where they surprised with this pumpkin mousse cheescake! its amazing!! light and fluffy! with just the right amount of pumpkin im giving it a five star!"

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