Pumpkin Cheesecake

Ingredients

For the crust:

1 1/2 teacups  graham cracker crumbs

1/4 teacup sugar

1/2 teacup finely chopped walnuts

1 ts cinnamon

1/3 teacup (5 tbs) Melted butter

For the cream cheese filling:

1 ½ teacups cream cheese

2/3 teacup sugar

3 eggs

For pumpkin mousse:

2 teacups  pumpkin puree

3 eggs (separate yolks and whites)

¾ teacup sugar

½ teacup milk

1 tbs cinnamon

1 pack of gelatin

¼ teacup water

1 teacup cream

4 tbs sugar

Method

Crust

• In a bowl mix graham cracker crumbs, nuts, sugar and cinnamon.

• Add the melted butter and stir until dry ingredients absorb the butter.

• Spread the mixture into a baking dish with dimensions 33x23 cm and press well with spoon or hand.

Filling of cream cheese:

• In a large bowl, beat cream cheese with sugar until well mixed.

• adding the eggs one by one at a time and mix until fluffy cream.

• Pour on the substrate and bake in preheated oven 175°C (350F) for 20 minutes.

• Remove from oven and let to cool.

Pumpkin mousse:

• In a large bowl, mix the pumpkin puree, egg yolks, ½ tea cup sugar, milk and cinnamon.

• Pour the gelatin in cold water, stir and let stand for 1 minute.

• Place the container over a low heat and stir until the gelatin is dissolved.

• Add the gelatin to the pumpkin mixture, mix well and leave to cool.

• Beat the egg whites with the remaining ¼ tea cup sugar to foam.

• Add egg whites to the pumpkin mixture, stir gently until assimilate and get a fluffy texture.

• Pour the resulting pumpkin mousse over cream cheese.

• Place in the refrigerator for at least 4 hours.

When pumpkin mousse is tight enough, whip the cream with the sugar and cover the cake with a cream.

Pumpkin Season is Here