This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Country Potato Salad A picnic classic, this country-style potato salad has a zesty zing! »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

Posted:

| View All »

left

1 of 15

right

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."

Rate/Review | Read Reviews (7)

Prep Time:
20 Min

Cook Time:
1 Hr

Ready In:
1 Hr 20 Min

Servings (Help)

US Metric Calculate

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

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.