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Pumpkin Mousse Cheesecake

 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.
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.