Recipe For A Pumpkin Mousse Cheesecake..

[Letha Robinson]

Enjoy this week's recipe from Andrea Watman
Pumpkin Mousse Cheesecake

I love pumpkin – pumpkin pie, pumpkin and rice – pumpkin, pumpkin pumpkin!

This is one of my favorite ways to enjoy pumpkin. I use canned pumpkin but feel free to use fresh puree if you are channeling Julia Child. The taste of the ginger snaps and the richness of the cream cheese make this an elegant yet easy holiday dessert.

Enjoy!


Crust Ingredients:
3 Cups Ginger Snaps
½ Cup Sugar
¼ Cup Melted Sweet Butter

Filling Ingredients:
2- 8oz Packages Philadelphia Cream Cheese (silver box) softened
½ Cup Sugar
¾ Cup Sour Cream
1 Can Pumpkin Puree (16 oz)
½ Teaspoon Cinnamon
¼ Teaspoon Nutmeg
¼ Teaspoon Allspice
1/8 Teaspoon Salt
4 Large Eggs

Parchment Paper


Preparation:
1. Place ginger snaps and sugar in food processor and pulse until finely ground.


2. Add the butter and pulse until combines.


3. Use a 10” Spingform pan – spray with non-stick spray and cover bottom with parchment paper (that has been greased).


4. Preheat oven to 350°


5. Place gingersnap crust mixture in pan and press into bottom and up the sides of the pan to form a crust.


6. Bake at 350° for ten minutes – allow to cool.


7. Place cream cheese in food processor and blend until smooth.


8. Add sugar, sour cream, vanilla, pumpkin puree, and spices. Blend until combined.


9. Add the eggs one at a time – making sure each in full incorporated before adding the next one.


10. Pour the mousse mixture into the cooled crust. Bake for 1 hour and 10 minute as 350° in a water bath.*

* This recipe works best when cooked in a water bath because the moisture will allow for even cooking and it will help prevent cracking. Place boiling water in a roasting pan – enough to come to half the height of the springform pan. There should be enough room for the springform pan to fit in the water bath without touching the sides of the roasting pan.


11. Remove from water bath – allow to full cool.


12. Refrigerate overnight.


13. Open Spring pan and remove cake and serve.