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Ruth's Pumpkin Mousse Cheesecake
in Guest Recipe Book
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Average Rating:
(total ratings: 1) [Read reviews] [Post a review] |
| 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!!
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!!