Wednesday, November 23, 2011

Pumpkin Mousse Cheescake

1 c gingersnap crumbs
3 tbls sugar
1/4 c butter, melted

3 - 8 ounce pkg. cream cheese, softened
1 c sugar
1 c canned pumpkin
3 tbls flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
4 eggs, lightly beaten

1/2 c vanilla or white chips
1 tbls shortening

Combine crust ingredients. Press into a 9 inch springform pan and bake at 325 for 10 minutes. Cool a little. (NB, I always set my springform on a baking sheet in case it gets leaky.)

Beat filling ingredients until smooth. Pour into crust.

Bake at 325 for 45-50 minutes or until center is almost set. Cool and refrigerate.

For glaze, melt ingredients and spread over cooled cake top.

NOTES: The original recipe is from Taste of Home Baking (2007). My changes are more spice and gingersnaps instead of graham crackers.
I made this for two gatherings in a row - it was delish!

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