Pumpkin Mousse Cheesecake

SUBMITTED BY: Dawn Oswald

"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."

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PREP TIME	20 Min
COOK TIME	1 Hr
READY IN	1 Hr 20 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 cup graham cracker crumbs
3 tablespoons sugar
1/4 cup butter or margarine, melted
FILLING:
3 (8 ounce) packages 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
GLAZE:
1/2 cup vanilla chips
1 tablespoon shortening

DIRECTIONS

Combine crumbs, sugar and butter. Press into a greased 9-in. springform pan. Bake at 325 degrees F for 8 minutes. Cool on a wire rack. Meanwhile, in a mixing bowl, beat cream cheese and sugar until smooth. Add pumpkin, flour, cinnamon and nutmeg. Add eggs; beat on low speed just until combined. Pour into crust. Bake for 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. In a saucepan over low heat, melt chips and shortening; stir until smooth. Drizzle over cheesecake. Refrigerate until firm, about 30 minutes.