PUMPKIN MOUSSE CHEESECAKE
A wonderful alternative to pumpkin pie. It tastes like the lightest pumpkin pie ever!!! I found the recipe in the Houston Chronicle. I'm not much on pumpkin pie but this is the best!
Provided by mccarroll
Categories Cheesecake
Time 4h50m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees.
- CRUST: Mix the cookie crumbs and butter until crumbs are moistened. Press into the bottom of a 9 inch spring form pan. Freeze, uncovered, until filling is ready.
- FILLING: Stir together pumpkin, vanilla, cinnamon , ginger, nutmeg, cloves and allspice until just combined. Set aside.
- In a large mixing bowl with paddle attachment, beat the cream cheese on medium-high for three minutes. Add the brown sugar and beat for two minutes. Add the eggs, one at a time, beating after each addition. Add the pumpkin mixture; mix on low until incorporated.
- Pour the batter over the crust, smoothing it out to touch the sides of the pan. Bake 45 to 50 minutes or until the cheesecake starts to pull away from the sides of the pan but is still loose in the center.
- Cool on a wire rack for two hours. Refrigerate for at least two house before decorating or serving.
- TOPPING: In a small bowl, blend together sugar and cinnamon. Usisng a fine-meshed sieve, dust mixture over top of cooled cheesecake.
- For additional garnishes, pipe whipped cream around the edge and serve with whole gingersnaps.
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Raheel Pathan
[email protected]This cheesecake was easy to make and turned out beautifully. I used a springform pan and it came out perfectly. The pumpkin mousse was a little runny, but it set up nicely in the refrigerator.
Mumenie Jalloh
[email protected]I made this cheesecake for a party and it was a huge hit! Everyone loved it. I especially liked the graham cracker crust. It was the perfect complement to the pumpkin mousse and cheesecake layers.
MD Sobuz Hossein
[email protected]This cheesecake was absolutely delicious! The pumpkin mousse was light and fluffy, and the cheesecake layer was creamy and rich. The combination of the two was perfect. I will definitely be making this again.
Fabian Noueihed
[email protected]This cheesecake was very easy to make. I used a store-bought graham cracker crust and it worked perfectly. The pumpkin mousse was a little runny, but it set up nicely in the refrigerator.
Droopy Tom And Jerry Cartoon Express
[email protected]This cheesecake was a bit too sweet for my taste. I would recommend using less sugar in the pumpkin mousse. Other than that, it was a very good cheesecake.
Telmn Tmka
[email protected]I'm not a huge fan of pumpkin, but I loved this cheesecake! The pumpkin flavor was subtle and not overpowering. The cheesecake layer was also very good. I would definitely recommend this recipe.
Fatema Beagum
[email protected]This cheesecake was easy to make and turned out beautifully. I used a springform pan and it came out perfectly. The pumpkin mousse was a little runny, but it set up nicely in the refrigerator.
Sera Tonga
[email protected]This cheesecake was absolutely delicious! The pumpkin mousse was light and fluffy, and the cheesecake layer was creamy and rich. The combination of the two was perfect.
Dylan Leeman
[email protected]I'm not a baker, but I was able to make this cheesecake without any problems. It turned out beautifully and tasted even better. I will definitely be making this again.
Ijaz Barka
[email protected]This cheesecake was very easy to make. I used a store-bought graham cracker crust and it worked perfectly. The pumpkin mousse was a little runny, but it set up nicely in the refrigerator.
Richey Clark
[email protected]I made this cheesecake for Thanksgiving and it was a huge success! Everyone loved it. I especially liked the pumpkin mousse. It was so light and fluffy.
Baboon Swag
[email protected]This cheesecake was a bit too sweet for my taste. I would recommend using less sugar in the pumpkin mousse. Other than that, it was a very good cheesecake.
Tyrome Williams
[email protected]I'm not a huge fan of pumpkin, but I loved this cheesecake! The pumpkin flavor was subtle and not overpowering. The cheesecake layer was also very good. I would definitely recommend this recipe.
Noris Santos
[email protected]This cheesecake was easy to make and turned out beautifully. I used a springform pan and it came out perfectly. The pumpkin mousse was a little runny, but it set up nicely in the refrigerator.
AHMED MK145
[email protected]I made this cheesecake for a party and it was a huge hit! Everyone loved it. I especially liked the graham cracker crust. It was the perfect complement to the pumpkin mousse and cheesecake layers.
Prashnsa kc
[email protected]This cheesecake was absolutely delicious! The pumpkin mousse was light and fluffy, and the cheesecake layer was creamy and rich. The combination of the two was perfect. I will definitely be making this again.