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Pumpkin Mousse Cheesecake Recipe

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This recipe for Pumpkin Mousse Cheesecake, by , is from Phi Sig Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cheya Dowden
Added: Sunday, October 26, 2008


2 (crushed) cup(s) gingersnap cookies
1/4 (unsalted) cup(s) butter, melted

1/2 (canned) cup(s) solid-pack pumpkin , do not use pumpkin-pie filling
1 (pure) teaspoon(s) vanilla extract
1 (ground) teaspoon(s) cinnamon
1/2 (ground) teaspoon(s) ginger
1/4 (ground) teaspoon(s) nutmeg
1/4 (ground) teaspoon(s) cloves
1/4 teaspoon(s) allspice
2 pound(s) cream cheese
1 (packed) cup(s) light brown sugar
4 large eggs
1/4 cup(s) confectioners' sugar
1 (ground) teaspoon(s) cinnamon

Preheat oven to 325F.

Prepare crust: In a medium-size bowl, mix cookie crumbs and butter until crumbs are moistened. Press into the bottom of a 9-inch round cheesecake pan; freeze, uncovered, until filling is ready.

In a medium-size bowl, stir together pumpkin, vanilla, cinnamon, ginger, nutmeg, cloves and allspice until just combined. Set aside.

In a large mixer bowl, with paddle attachment, beat the cream cheese on medium-high speed for 3 minutes. Add the brown sugar and continue to beat for 2 minutes. Add the eggs, one at a time, beating after each addition. Add the pumpkin mixture to the cream-cheese mixture; mix on low speed 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 a bit loose in the center. Cool on a wire rack for 2 hours. Refrigerate for at least 2 hours before decorating or serving.

To decorate: In a small bowl, blend together sugar and cinnamon. Using a fine-meshed sieve, dust mixture over top of cooled cheesecake. For additional garnishes, place gingersnaps (round or in festive shapes) atop cake, or serve with dollops of whipped cream and strips of orange or lemon zest.




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