Zutaten für Melissa's Pumpkin Cheesecake With Vanilla Mousse
- 1 cup pecans
- Light Brown Sugar
- Ground Cinnamon
- Salted Butter
- 1 (8 ounce) package cream cheese
- 1 (15 ounce) can pumpkin puree
- 3 large eggs
- 1 large egg yolk
- 1 cup sour cream
- 1/4 cup powdered sugar
- Ground Nutmeg
- Ground Cloves
- All Purpose Flour
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- Cool Whip Topping
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Zubereitung von Melissa's Pumpkin Cheesecake With Vanilla Mousse
- Preheat oven to 350°F (175°C).
- Finely chop 1 cup pecans (no large chunks).
- In a medium bowl, combine chopped pecans, 1/2 cup packed brown sugar, and 1 teaspoon ground cinnamon. Mix with an electric mixer until well blended.
- Add 1/2 cup (1 stick) melted unsalted butter to the pecan mixture and mix until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Set aside.
- For the filling: Beat 3 (8 ounce) packages of cream cheese until smooth and creamy.
- Add 1 (15 ounce) can pumpkin puree, 3 large eggs, 1 large egg yolk, 1 cup sour cream, 1 1/2 cups granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves. Mix until well combined.
- Add 1/4 cup all-purpose flour and 1 teaspoon vanilla extract. Beat until just combined. Do not overmix.
- Pour the filling into the prepared crust and spread evenly.
- Bake for 1 hour. Remove from oven and let cool on a wire rack for 15 minutes.
- Cover with plastic wrap and refrigerate completely (at least 4 hours or overnight).
- For the mousse: In a large bowl, beat 1 (8 ounce) package cream cheese, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract until smooth.
- Gently fold in 8 ounces of whipped topping (Cool Whip or equivalent).
- Spread the mousse evenly over the chilled cheesecake.
- Cover with plastic wrap and refrigerate for at least 4 hours.
- Remove the rim of the springform pan before serving.
- Garnish is optional!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
101g
Fat
104g
Carbs
10g
