Melissas Pumpkin Cheesecake With Vanilla Mousse Recipes

NO-BAKE PUMPKIN MOUSSE CHEESECAKE

Steps:

• For the crust: Spray the bottom and sides of a 9-inch springform pan with nonstick spray. Line the bottom with a round of parchment paper.
• Combine the cookie crumbs, pecans, brown sugar and salt in a food processor and pulse until fine. (Alternatively, you can crush the cookies very finely in a resealable gallon-size bag and chop the nuts as finely as possible; combine them in a bowl with the sugar and salt.) Add the melted butter and vanilla and pulse until evenly moistened. Press the mixture about 2 inches up the sides of the springform pan, then press to cover the bottom evenly. Place in the freezer while you prepare the filling.
• For the filling: Pour 3 tablespoons cold water into a small microwave-safe bowl and sprinkle the gelatin over the top. Set aside to bloom.
• In a stand mixer fitted with the paddle attachment, beat the cream cheese, brown sugar, pumpkin pie spice and salt on medium speed until smooth, about 2 minutes. Scrape the bowl and beat 1 minute. Beat in the pumpkin puree and vanilla, blending about 30 seconds.
• Place the bloomed gelatin in the microwave and microwave until the gelatin melts and the mixture is clear, 10 to 12 seconds. Stir a spoonful of the cream cheese mixture into the hot gelatin, then add the gelatin mixture to the mixing bowl and beat on medium speed until combined, about 15 seconds.
• Mix in the heavy cream on low speed until combined. Scrape the bowl, then whip at high speed for about 1 minute. Spread over the prepared crust. Smooth the top of the cream, as desired. Refrigerate, uncovered, 8 hours to overnight (or top with a plate, domed-side up, so it doesn't touch the surface of the cheesecake).
• For finishing: Unlatch and remove the sides of the springform pan. Before serving, sprinkle the edges of the cheesecake with the pecans and chocolate chips.

PUMPKIN MOUSSE CHEESECAKE

Steps:

• Make the crust: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish; set aside.
• In a large bowl, combine melted butter, graham cracker crumbs, and sugar; stir until well combined. Press graham cracker mixture into bottom of prepared baking dish in an even layer; set aside.
• Make the cheesecake: In the bowl of an electric mixer fitted with the whisk attachment, whisk together cream cheese, eggs, and sugar until fluffy. Spread cheesecake mixture over crust in baking dish. Transfer to oven and bake for 20 minutes. Remove from oven and let cool.
• Make the mousse: Fill a small bowl or liquid measuring cup with 1/4 cup water; sprinkle gelatin over top and let soften. In a large heatproof bowl, mix together pumpkin, egg yolks, 1/2 cup sugar, milk, salt, and cinnamon. Set bowl over (but not touching) simmering water; whisk pumpkin mixture until thickened, 8 to 10 minutes. Remove bowl from heat and whisk in gelatin mixture. Let cool to room temperature.
• In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until soft peaks form. Add remaining 1/4 cup sugar and continue whisking until medium peaks form. Fold into cooled pumpkin mixture. Spread pumpkin mixture over cheesecake; Cover and transfer to refrigerator until set, at least 8 hours and up to overnight.
• Make the whipped cream: In the bowl of an electric mixer fitted with the whisk attachment, whisk together heavy cream, sugar, and vanilla until soft peaks form. Spread over cake or serve cheesecake with a dollop on the side.

MELISSA'S PUMPKIN CHEESECAKE WITH VANILLA MOUSSE

Steps:

• Preheat oven to 350 degrees F.
• For Crust: Chop pecans finely, no large chunks. In medium mixing bowl, combine pecans, brown sugar & cinnamon, mix in mixer until well blended. Add melted butter. Press down flat into 9-inch springform pan. Set aside.
• For Filling: Beat 3 pkgs cream cheese until smooth; add pumpkin puree, eggs, egg yolk, sour cream, 1 1/2 cup sugar & the spices. Add flour and vanilla. Beat together until well combined.
• Pour into crust. Spread out evenly and place in oven to bake for 1 hour. Remove from oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate until cool.
• For Mousse: Beat 1 pkg cream cheese, 1/4 cup sugar, & 1 tsp vanilla extract with mixer in large bowl, until well blended. Whisk in cool whip; spread over cheesecake.
• Refrigerate for 4 hours. Remove rim of pan before serving cheesecake. No garnish needed.
• *Other variations:
• If you like more mousse: By all means: Double it. The photos posted show a doubled mousse recipe.
• If you like a crispier crust on the bottom: add 1/2 cup more pecans, leaving the rest of the crust ingredients the same.
• *Always use a springform pan.
• *Always put parchment paper on the bottom, makes for easy clean up, and easy movement of the cheesecake after the cheesecake has set.
• *To keep it moist: Put parchment or wax paper on top of the mousse and then wrap it in plastic wrap.
• *To freeze it: Put Cheesecake on a board, wax paper on top of mousse, wrap the cheesecake and board several times with plastic wrap, making sure that there are no gaps in the wrap and that all sides are WELL SEALED. Can freeze cheesecake up to 3 months.
• *To thaw after freezing, set in fridge overnight to thaw, and ready to go.