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Pumpkin Mousse Cheesecake Recipe

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This recipe for Pumpkin Mousse Cheesecake, by , is from ~ Dinner's Ready The Easy Way ~, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Terri De Caro
Added: Thursday, March 30, 2006


CRUST : * 1 package Spice cake mix
* 1/2 cup melted butter
FILLING :* 3 {8 ounce} packages softened cream
* 1 {14 ounce} can sweetened
condensed milk
* 1 {16 ounce} can solid pack pumpkin
* 1 TBSP. pumpkin pie spice
* 4 eggs
TOPPING: * 1 {2 1/2} ounce package slivered
* 2 cups chilled whipped cream
* 1/4 cup sugar

*Heat the oven to 375.
*FOR CRUST: combine cake mix & melted butter in a large bowl,then press into the bottom of an ungreased springform pan. **NOTE**If you don't have one of these,GET ONE ! They're the greatest ! **
*FOR FILLING: *Combine the cream cheese & sweetened milk in that same large bowl , beat with an electric mixer on high for 2 minutes.* Add the pumpkin,eggs & spice.*Beat on high another 4 to 5 minutes,until really fluffy.*Pour over the prepared crust.
*Bake @ 375 for 65 to 70 minutes or until set.
*Cool completely on a rack.
*Refrigerate 2 hours.
*Loosen from the sides & then remove the sides of the pan.
*FOR TOPPING:*Heat the oven to 300.
*Toast the almonds on a baking sheet for 4 to 5 minutes until fragrant.*Cool completely.
{this can also be done with walnuts or hazelnuts}
*Beat the whipping cream on high until soft peaks form.*Gradually add the sugar & beat until stiff peaks form. *Add a dash {maybe 1 tsp.} of pure almond extract while blending...yummy!
*Serve over the top of the chilled cake.
*Garnish with the almonds.
*Keep both cheesecake & topping refrigerated.

Number Of Servings:
Number Of Servings:
8 to 12
Preparation Time:
Preparation Time:
2 hours total
Personal Notes:
Personal Notes:
Kevin ~ This one's especially for you ~ Love you !




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