How to Make a Pumpkin Cheesecake with Cinnamon Mousse

Pumpkin is an excellent ingredient for fall and what's more delicious than cheesecake? This recipe provides the perfect sweetness and creaminess to compliment a crisp fall day.

Difficulty: Moderate

Instructions

Things You'll Need:

• 1 1/2 cups crushed graham crackers
• 1/3 cup sugar
• 1/3 cup melted butter
• 3 8 oz. packages softened cream cheese
• 1 cup canned pumpkin
• 2/3 cup brown sugar
• 1 1/2 teaspoons vanilla
• 3 eggs, slightly beaten
• 2 teaspoons gelatin
• 1 cup milk
• 3/4 teaspoons cinnamon
• 2 egg yolks
• 3 tablespoons sugar
• 1/2 teaspoon vanilla
• 2/3 cup whipping cream, whipped

1. Combine the 1 1/2 cups of graham cracker crumbs, 1/3 cup sugar, and 1/3 cup melted butter and then press onto the bottom and a couple of inches up the sides of an ungreased 9" springform pan. Bake at 325 degrees (F) for 6 - 8 minutes.

2. Meanwhile, beat 3 8 oz. packages of cream cheese until smooth, then add pumpkin (add slightly more depending on your tastes), 2/3 cup brown sugar, and 1 1/2 teaspoons of vanilla. Mix well and fold in the 3 slightly beaten eggs.

3. Pour the filling into the baked crust, place it on a shallow baking pan and then bake for 60 to 70 minutes, or until the center is set when jiggled.

4. Sprinkle the 2 teaspoons of gelatin over 2 tablespoons of water and let sit to soften.

5. Heat 1 cup of milk and 3/4 teaspoons of cinnamon over medium heat until bubbles form around the edge of the pot.

6. In a bowl whisk the 2 egg yolks and 3 tablespoons of sugar. Whisk in the hot milk mixture. Return to pot and continue cooking over medium - low heat until it thickens and coats the back of a spoon.

7. Remove the mixture from the heat and add gelatin. Mix until completely dissolved.

8. Add 1/2 teaspoon vanilla and pour the mixture into a large bowl and cover it with plastic wrap. Refrigerate until it reaches the consistency of egg whites, stirring twice. It should take around an hour.

9. After whipping the whipping cream until thick, fold it into the cinnamon mixture. Spread it on top of the cooked and cooled cheesecake and refrigerate until firm.

10. Garner with whipped cream and cinnamon. Serve and enjoy! Store covered in the refrigerator.

Tips & Warnings

• If you accidentally leave the cinnamon mixture in the refrigerator for too long before adding the whipping cream, just use a stand mixer with the whisk attachment to combine until smooth.
• Use a clean, warm knife to cut the cheesecake, making sure to clean it in between making slices.
• Use a piping bag to decorate the cheesecake with the mousse or whipped cream.

[reneeesposito]

on 10/3/2009 Sounds great and I bet it makes the house smell great when baking! 5* Rec!

[funmom970]

on 9/27/2009 That sounds so yummy!

[maryladd]

on 9/24/2009 the photo alone is worth a good recommend ..the cheesecake sounds very good thanks

[spurlock42]

on 9/24/2009 said *5