Pumpkin Mousse Cheesecake
November 29th, 2009 | Published in Dessert Recipes
Pumpkin Mousse Cheesecake Recipe
Anyway, here is the pumpkin cheesecake I made last Thursday. My mother served a Pumpkin Chiffon Pie every Thanksgiving that was the highlight of the meal for me. (I’m fairly certain the recipe must have come from the box of gingersnaps—but I’ll never know. She died before I could ask for it.) So, I found great satisfaction in creating this variation on my childhood favorite. To my delight, my family and friends love it.
The flavors are pumpkin pie-ish with the tang of goat cheese and cream cheese to liven it up. I would serve this to a festive group all winter long for nearly any occasion. You don’t have to wait for Thanksgiving 2010!
Makes 12 servings
- 4 ounces gingersnaps (makes about 1 cup crumbs)
- 3/4 cup pecans (makes about 3/4 cup ground)
- 5 tablespoons brown sugar
- 5 tablespoons melted unsalted butter
FILLING (all ingredients at room temperature)
- 1/2 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly grated nutmeg
- 1 tablespoon cornstarch
- 1 1/2 pounds organic cream cheese
- 8 ounces fresh mild chèvre
- 1 (15-ounce) can pure cooked pumpkin
- 2 tablespoons bourbon or dark rum
- 1 teaspoon pure vanilla extract
- 4 large eggs
- Caramel sauce
Preheat the oven to 325° F.
- Use 1 tablespoon of butter to coat a 9 1/2-inch springform pan.
- Combine the gingersnaps, pecans, and brown sugar in a food processor and grind until fine. Add the remaining melted butter and pulse to mix. The crust will look somewhat dry and crumbly. Press the crust into the pan, covering the bottom and 2 inches up the side. Use heavy aluminum foil to wrap around the exterior bottom of the pan and at least 1 inch up the side to keep water out. Chill while you assemble the filling.
TO MAKE THE CRUST
- Blend all of the dry ingredients well in a small bowl.
- With your electric mixer set on low, use the paddle to combine the cream cheese and chèvre just until smooth. Sprinkle in the dry ingredients and blend on medium until fluffy. Add the pumpkin, bourbon, and vanilla and blend briefly. Add the eggs, one at a time, mixing as briefly as possible to incorporate each egg.
TO MAKE THE FILLING
- Pour the filling into the chilled crust. Place the wrapped pan in a shallow baking pan or jellyroll pan and add enough hot water to cover to a depth of 1/2 inch. Bake for about 55 minutes. The cheesecake will appear barely set and still jiggly in the middle—take it out anyway.
- Place the pan directly on a cooling rack. When cool, wrap well and refrigerate. The cheesecake should be refrigerated at least 3 hours before serving; overnight is even better.
- Loosen the sides of the springform pan and remove. Use a serrated knife to slice through the cheesecake. The center will remain quite soft and the texture throughout is tender and delicate. Lay each piece on its side and drizzle luxuriously with warm caramel sauce.
I really liked the look of this similar recipe on simplyrecipes,too.