Ruth's Pumpkin Mousse Cheesecake

in Guest Recipe Book

Average Rating:

(total ratings: 1)

Servings: 14-16

Comments:
Ruth has been given many complements for her wonderful pumpkin mousse cheesecake. Where Ruth lives, she is known as the "Queen of Cheesecakes"......Diana

Ingredients:

For the Crust:
1 cup gingersnap cookie crumbs
3 tbsp. butter, melted

For the Filling:
4 (8 oz.) packages cream cheese
1 1/4 cups granulated sugar
3 tbsp. maple syrup
3 tbsp. brandy (use imitation brandy flavoring, if needed)
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
4 eggs
1/4 cup half & half cream
1 cup canned 100% pumpkin (not pumpkin pie filling)

Garnish:
Pecan halves
Whipped cream

Instructions:
For the Crust:
Combine 1 cup gingersnap crumbs (I make them in blender ahead of time!) and 3 tbsp. melted butter. Press into bottom of a 9-inch well oiled springform pan. Make ahead and keep in refrigerator until needed.

For the Filling:
In blender beat eggs, cream cheese and sugar together; add maple syrup, brandy, ginger, cinnamon and nutmeg along with the cream and pumpkin. Blend until very smooth. Pour filling into crust and bake for one hour at 350 degrees F (180 C). Cool cheesecake at room temperature, then refrigerate overnight before releasing from springform pan. If you like, pipe whipped cream around edges of cake, or decorate with several pecan halves around top of cake.

Tip: This cheesecake freezes well, too.

Makes 14-16 servings.

Source: Ruth Goldman

Submitted By: Ruth Goldman

Date: November 23, 2003

Reviews

Reviewer: celeste
Rating:

Review:
This was awesome! It could have been my oven, but I had to bake it for about an hour longer (the second time around). I would suggest just paying attention to the center, when it's firm. SO GOOD!!

More Recipes in this Section

Aunt Mildred's Pecan Pie Cranberry Ribbon Apple Pie Crunchy Crust Peanut Pie

Crunchy Crust Peanut Pie Pumpkin Cake Roll with Walnut Cream Cheese Filling Pumpkin Loaf Ruth's Pumpkin Mousse Cheesecake