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Ruth's Pumpkin Mousse Cheesecake

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(total ratings: 4)
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Servings: 14-16
Ruth has been given many complements for her wonderful pumpkin mousse cheesecake. Where Ruth lives, she is known as the "Queen of Cheesecakes"......Diana

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)

Pecan halves
Whipped cream

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


Reviewer: celeste
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!!

Reviewer: Amber
I made this cheesecake for Thanksgiving dinner this year (Canadian Thanksgiving, that is) and got rave reviews. Everyone loved it! The only change I made was, that in addition to the spices listed, I added about 1/2 teaspoon each of pumpkin pie spice and allspice.

Reviewer: Marsha
This cheesecake is a cut above the rest. Sophisticated and discriminating it is light and delicate on the palate drawing rave reviews.

I'd looked for a recipe for years after having this delicious treat at a company Thanksgiving party. This is the best I've found. I use cognac for brandy.

Reviewer: Marsha
After several years of this at Thanksgiving it is obvious all samplers LOVE this cheesecake. I've noted when making more than one batch in close succession that using quality brandy gives it a stellar boost. Yum!


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