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Pumpkin Mousse Cheesecake

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."

Rating: This weblink has been rated 2 times with an average star rating of 5.0 Read Reviews (2)

Rate/Review | 317 people have saved this

Prep Time:
20 Min
Cook Time:
1 Hr
Ready In:
1 Hr 20 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

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

  1. 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 18, 2006 by lovebugs_mom 
This was my first cheesecake and I will do again! The topping cracked and broke as we cut it,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2009 by Mama0476 
This cheesecake was really easy to make, and it turned out wonderfully!!! MORE

 
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