Ingrédients pour Pumpkin Mousse Cheesecake
- 6 whole gingersnaps
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 16 ounces (two 8 ounce packages) cream cheese, softened
- 3/4 cup packed light brown sugar
- 4 large eggs
- Powdered Sugar
- 1/2 teaspoon ground cinnamon (for topping)
- 1 1/2 cups graham cracker crumbs
- 1 tablespoon granulated sugar
- 1 cup whipped cream
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Comment préparer Pumpkin Mousse Cheesecake
- Preheat oven to 325°F (160°C).
- **Crust:** In a medium bowl, combine 1 ½ cups graham cracker crumbs and ¼ cup (½ stick) melted unsalted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
- Freeze uncovered until the filling is ready (approximately 30 minutes).
- **Filling:** In a large bowl, whisk together 1 (15 ounce) can pumpkin puree, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon ground allspice. Set aside.
- In a separate large bowl, using a paddle attachment, beat 16 ounces (two 8 ounce packages) cream cheese on medium-high speed for 3 minutes until smooth and creamy.
- Add ¾ cup packed light brown sugar and beat for 2 minutes until well combined.
- Add 4 large eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Gently fold in the pumpkin spice mixture until just combined. Do not overmix.
- Pour the batter over the prepared crust, smoothing the top.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 45-50 minutes, or until the cheesecake is set around the edges but the center still jiggles slightly when gently shaken.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack for at least 2 hours.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
- **Topping:** In a small bowl, mix 1 tablespoon granulated sugar and ½ teaspoon ground cinnamon.
- Using a fine-mesh sieve, dust the sugar-cinnamon mixture over the top of the chilled cheesecake.
- Garnish with whipped cream and whole gingersnaps (optional).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
82g
Fat
97g
Carbs
7g
