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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.
  • Total Time
    Prep: 30 min. + cooling Bake: 45 min. + chilling
  • Makes
    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

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