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Pumpkin Mousse Cheesecake Recipe

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.
TOTAL TIME: Prep: 30 min. + cooling Bake: 45 min. + chilling YIELD:12-14 servings

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

  • 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.

Nutritional 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.