Pumpkin White Chocolate Mousse Cheesecake Food

WHITE CHOCOLATE PUMPKIN CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , Press cookie crumbs onto the bottom of prepared pan; set aside. In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate. , In a small bowl, combine pumpkin and spices; gently fold into cream cheese mixture. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 50-55 minutes or until center is almost set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with chocolate curls and/or crushed cookies if desired.

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.

WHITE CHOCOLATE PUMPKIN MOUSSE

Steps:

• Heat chocolate in a medium heatproof bowl in a microwave on high 30 seconds. Stir, then heat 15 seconds more. Repeat until chocolate is melted and smooth.
• Mix pumpkin, vanilla, cinnamon, salt, and nutmeg in another medium heatproof bowl. Heat in microwave on high until warm to the touch, about 1 minute.
• Add a large spoonful of pumpkin mixture to chocolate and whisk to combine. Add one-third of remaining pumpkin mixture to chocolate and whisk to combine. Repeat two more times until pumpkin mixture is incorporated and smooth. Strain through a fine-mesh sieve into a large bowl-mixture should be cool to the touch; if it's still warm, let sit 5 minutes.
• Using an electric mixer on high speed, whip cream in a large bowl until soft peaks form. Add one-quarter of cream to pumpkin mixture and stir to combine. Gently fold in remaining cream. Serve immediately or chill until ready to use.

CHOCOLATE MOUSSE CHEESECAKE RECIPE BY TASTY

Steps:

• Place cookies in plastic bag and crush them into a fine crumb using a rolling pin. Alternatively, a food processor can be used to crush the cookies.
• Pour the cookie crumbs into a medium bowl with the melted butter and brown sugar. Mix until the crumbs take on the character of a coarse, wet sand.
• Pour the crumbs into a 9-inch (23 cm) spring pan. Press the crumb firmly into the pan, making sure to coat the bottom evenly.
• Once the crust has been formed, place it in the refrigerator to firm up.
• Add cream cheese, melted chocolate, cocoa powder, and sugar to a large bowl and whisk, either by hand or with an electric mixer, until all the ingredients are incorporated.
• NOTE: If mixing by hand, it is recommended to microwave the cream cheese slightly before whisking in order to soften it up.
• Add vanilla extract and eggs, and continue to whisk until mixture is smooth and glossy.
• In a separate bowl, combine heavy cream and powdered sugar. Whisk until the cream develops a mousse-y texture and soft peaks form.
• Adding a small amount at a time, carefully fold in the whipped cream into the cream cheese batter, being careful not to let the air out of the fluffy mixture. Fold just until incorporated.
• Once combined, pour the batter over the prepared cookie crust inside the springform pan. Use a spatula to smooth out the top. Give the pan a slight jiggle to release any large air bubbles that may be trapped in the batter.
• Preheat oven to 300˚F (150˚C).
• Place the filled pan on top of a sheet of aluminium foil and fold the foil up the sides on the outside of the pan. Then place the wrapped pan into a larger baking pan or dish lined with 2 paper towels at the bottom.
• NOTE: The aluminium foil will keep water from seeping into the bottom of the pan and the paper towels ensure that the heat is distributed evenly along the bottom of the pan.
• Fill the larger pan with about 1 inch (2 ½ cm) of hot water.
• Bake at 300˚F (150˚C) for 60-70 minutes--checking every 15-20 minutes to add more hot water to the larger dish, as necessary.
• Once out of the oven, immediately run a small sharp knife around the outside of the cheesecake to release it from the pan. Allow the cheesecake to cool completely before removing it from the pan.
• Prepare the ganache by combining chocolate chips with hot cream. Stir until chocolate is completely melted and ganache is smooth and glossy.
• Pour ganache evenly over the cooled cheesecake.
• Refrigerate the ganache covered cake for 30 minutes before cutting and serving.
• Enjoy!

WHITE CHOCOLATE PUMPKIN CHEESECAKE WITH ALMOND TOPPING

Steps:

• Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, combine gingersnap crumbs and butter. Press onto the bottom of prepared pan. Bake until set, 8-10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed just until combined. Stir in melted white chocolate. Combine pumpkin and spices; gently fold into cream cheese mixture. Pour over crust. , Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cool. , For topping, combine all the ingredients; spread in a shallow baking pan. Bake until almonds are golden brown, 10 minutes, stirring twice. Cool. Transfer topping to an airtight container; store in the refrigerator., Remove sides of pan. Just before serving, sprinkle topping over cheesecake.

WHITE CHOCOLATE PUMPKIN CHEESECAKE

Steps:

• In a small bowl, combine gingersnap crumbs (or graham cracker crumbs) with butter. Press into the bottom of a greased 9-in springform pan. Set aside.
• in a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed until combined.Stir in melted chocolate.
• Combine the pumpkin and spices in a seperate bowl; gently fold into cream cheese mixture. Pour over crust.
• Place the pan on a baking sheet and bake at 350 for 55-60 minutes or until center is set. Cool on a wire rack for 10 minutes.
• Combine topping ingredients and spread in a shallow baking pan. Bake for 10 minutes, or until golden. Be sure to stir a couple times so the almonds get toasted evenly. Cool.
• Run a knife under hot water, then around the edge of the pan to loosen cake. Cool for an hour in the refrigerator. Before serving, sprinkle topping over individual servings. Store extra in a container or ziploc bag.
• *I don't care for gingersnaps, so I use cinnamon flavored graham crackers for my crust!

WHITE CHOCOLATE PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 350 degrees F. For crust place cookies in large food processor; process into fine crumbs. Add 2 tablespoons of the sugar and melted butter; process just until combined. Press into bottom of 9 -inch springform pan; set aside.
• For filling place cream cheese and 1 cup of the sugar in food processor; process until smooth. Add pumpkin, melted chocolate, eggs, cinnamon, vanilla and nutmeg; process until combined. Pour into crust-lined pan. Place springform pan in shallow baking pan.
• Bake 55 to 60 minutes or until center appears nearly set when gently shaken. Remove; cool on wire rack 30 minutes.
• Meanwhile, for Almond Topping combine almonds, 2 tablespoons butter and 1 teaspoon sugar in food processor; cover and process until combined. Spread evenly in shallow baking pan. Bake 10 to 12 minutes until toasted, stirring occasionally.
• Sprinkle almond topping on cheesecake. Loosen and remove sides of springform pan. Cool cheesecake 1 hour more. Cover loosely; chill at least 4 hours or overnight.
• ** Cool and chill time extra and not included in prep or cooking time.

PUMPKIN WHITE CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Place cookies in food processor; process until fine crumbs. Add 2 tablespoons sugar and butter.
• Cover; process until combined. Press onto bottom of 9-inch springform pan; set aside.
• Process cheese and 1 cup sugar in food processor until smooth.
• Add pumpkin, melted morsels, eggs, cinnamon, vanilla and nutmeg. Process until combined. Pour into crust-lined pan.
• Bake 55 to 60 minutes or until center is almost set.
• Remove from oven; cool on wire rack for 30 minutes.
• Process almonds, 2 tablespoons butter and 1 teaspoon sugar in food processor; spread on baking pan.
• Bake at 350 for 10 minutes until toasted.
• Sprinkle nut mixture on cheesecake. Loosen sides of cheesecake; cool 1 hour.
• Cover; chill 4 hours or until firm.

CHOCOLATE-PUMPKIN MOUSSE

Steps:

• Pour water into a small bowl and sprinkle gelatin over top to soften. Set aside.
• Combine milk, 1/3 cup sugar, vanilla extract, and pumpkin pie spice in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until sugar has dissolved and mixture is just starting to boil, 4 to 5 minutes. Add gelatin mixture and stir until completely dissolved. Add chocolate chips and stir until completely melted.
• Whisk egg yolks in a small bowl and pour into the chocolate mixture. Continue to heat, stirring constantly, until thickened and almost boiling. Add pumpkin puree and stir until smooth. Remove from the heat.
• Beat egg whites in a glass, metal, or ceramic bowl until frothy. Gradually add remaining 3 tablespoons sugar, 1 tablespoon at a time, continuing to beat until stiff peaks form. Fold egg whites into the pumpkin custard in 3 batches.
• Spoon mousse into 8 ramekins and place in the refrigerator until chilled, at least 4 hours.

PUMPKIN MOUSSE CHEESECAKE

Steps:

• In a small bowl, combine cracker crumbs and sugar; stir in butter. Press into a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack. , Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Add the pumpkin, flour, cinnamon and nutmeg. Add eggs; beat on low speed just until combined. Pour into crust. Return to baking sheet., Bake at 325° 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Remove sides of pan. For glaze, melt chips and shortening in a small heavy saucepan or microwave; stir until smooth. Drizzle over cheesecake. Refrigerate until firm, about 30 minutes. If desired, sprinkle with additional nutmeg. Refrigerate leftovers.

WHITE CHOCOLATE MOUSSE CHEESECAKE WITH SUGARED CRANBERRIES

Steps:

• Heat oven to 325°F.
• Combine graham crumbs, butter and 3 Tbsp. of the sugar; press onto bottom of 9-inch springform pan.
• Beat cream cheese, vanilla and 1 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hrs.
• Meanwhile, bring 2 Tbsp. water and 1 Tbsp. of the remaining sugar to boil in saucepan, stirring constantly; cook and stir 1 min. or until sugar is completely dissolved. Pour over chocolate in medium bowl. Let stand 30 sec.; stir until chocolate is completely melted and mixture is well blended. Cool. Beat whipping cream in medium bowl with mixer on medium speed until soft peaks form. Fold whipped cream, in small batches, into chocolate mixture just until blended. Refrigerate 3 hrs.
• While chocolate mousse is chilling, cook remaining 1/4 cup water and 1/4 cup of the remaining sugar in medium saucepan over medium heat 2 to 3 min. or until sugar is dissolved, stirring constantly. Remove from heat. Stir in cranberries. Use slotted spoon to transfer cranberries to wire rack; let stand 1 hr. Roll cranberries, in small batches, in remaining 1/2 cup sugar until evenly coated with sugar; place in single layer on rimmed baking sheet. Let stand at room temperature until ready to use.
• Top cheesecake with chocolate mousse and sugared cranberries just before serving.

PUMPKIN MOUSSE CHEESECAKE

Steps:

• Preheat oven to 325 degrees.
• CRUST: Mix the cookie crumbs and butter until crumbs are moistened. Press into the bottom of a 9 inch spring form pan. Freeze, uncovered, until filling is ready.
• FILLING: Stir together pumpkin, vanilla, cinnamon , ginger, nutmeg, cloves and allspice until just combined. Set aside.
• In a large mixing bowl with paddle attachment, beat the cream cheese on medium-high for three minutes. Add the brown sugar and beat for two minutes. Add the eggs, one at a time, beating after each addition. Add the pumpkin mixture; mix on low until incorporated.
• Pour the batter over the crust, smoothing it out to touch the sides of the pan. Bake 45 to 50 minutes or until the cheesecake starts to pull away from the sides of the pan but is still loose in the center.
• Cool on a wire rack for two hours. Refrigerate for at least two house before decorating or serving.
• TOPPING: In a small bowl, blend together sugar and cinnamon. Usisng a fine-meshed sieve, dust mixture over top of cooled cheesecake.
• For additional garnishes, pipe whipped cream around the edge and serve with whole gingersnaps.

PUMPKIN MARBLE CHEESECAKE W/ CHOCOLATE MOUSSE

Steps:

• Crust:.
• Finely chop/grind Gingersnap cookies to create crust from the crumbs. 1 1/2 boxes of cookies will make approximately 4 cups of crumbs.
• Slowly add margarine to crumbs, while mixing. Use more margarine as needed to make crust stick to pan.
• Press crust mixture onto spring-form pan, all the way up the sides of pan.
• Bake crust at 350 degrees Fahrenheit for 10 minutes.
• Cake:.
• Combine softened cream cheese, 1/2 Cup (only) sugar, vanilla.
• Mix at medium speed until smooth/well-blended.
• Add eggs, one at a time, mixing well after each addition.
• Put aside 1 Cup of this batter and chill in fridge.
• Add remaining 1/4 Cup sugar, pumpkin, and spices to remaining batter and mix well.
• Chill pumpkin batter in fridge as well (Chilling is not necessary, but it helps maintain the layers in the next step).
• Alternately layer pumpkin and cream cheese batters over crust.
• Cut through the batters with a knife several times for a marble effect.
• Bake pie at 350 degrees Fahrenheit for 55 minutes.
• Loosen cake from sides of pan and cool before removing from pan completely.
• Topping:.
• Mix softened cream cheese and frosting together until well-blended.
• Fold in cool whip.
• Put topping on cooled cake; it should reach just under the top of the crust.
• Shave/grate chocolate bar and add on top of whipped topping for garnish.
• Also, if crust is still too tall, even out crust with knife and garnish topping cake with bits of crust as well.
• Keep refridgerated until served.