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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#course #occasion #desserts #dinner-party #fall #winter #cheesecake #seasonal
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Alex O'Sullivan
[email protected]This cheesecake is amazing! I love the pumpkin and cream cheese flavors together. The crust is also perfect.
Md Mahidi
[email protected]This cheesecake is a bit time-consuming to make, but it's definitely worth the effort. It's so delicious and decadent.
Roneil McNish
[email protected]I've made this cheesecake several times now and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
MD tarikul Mia
[email protected]This cheesecake is perfect for fall! The pumpkin flavor is浓郁 and the mousse is so light and fluffy.
najmul husain
[email protected]I'm not sure what I did wrong, but my cheesecake didn't turn out. The mousse was too runny and the crust was too hard.
Latonyia Gossett
[email protected]This cheesecake was a bit too dense for my taste, but the flavor was good.
Md shahadot Hosen
[email protected]I had some trouble getting the cheesecake out of the pan, but it was worth the effort. It was so delicious!
Alex Murillo
[email protected]This cheesecake was a bit too sweet for my taste, but my family loved it. I think I would reduce the amount of sugar in the mousse next time.
Tumi Mabala
[email protected]I'm not a big fan of pumpkin, but I really enjoyed this cheesecake. The mousse was so smooth and creamy, and the crust was the perfect balance of sweet and tart.
Friday Segun
[email protected]This cheesecake was delicious! I loved the pumpkin flavor and the mousse was so light and fluffy.
Waseem Muhammad
[email protected]I followed the recipe exactly and my cheesecake turned out great! The only thing I would change is to use a graham cracker crust instead of a cookie crust.
Bhusan Magar
[email protected]This pumpkin mousse cheesecake was a hit at my Thanksgiving dinner! The flavors were perfectly balanced and the texture was light and airy. I will definitely be making this again.