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Pumpkin-Mousse Cheesecake
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- #118923
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
3 packages (8-ounce size) cream cheese, softened
1 cup solid pack canned pumpkin
6 eggs
1 cup heat-stable sugar substitute
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 cup sour cream
directions
Preheat oven to 325 degrees F.
In large bowl, beat cream cheese until light and fluffy. Beat in pumpkin and eggs, one at a time. Beat in sugar substitute, vanilla and cinnamon until mixture is smooth.
Pour into a springform pan. Place shallow pan of water on rack below cheesecake. Bake 1 to 1 1/4 hours. Turn oven off and leave cheesecake in oven with door closed for 1 hour longer. Refrigerate for at least 4 hours or overnight.
One hour before serving, stir sour cream until it has a silky smooth texture and spread on top.
added by
000Chrissy
nutrition data
Nutritional data has not been calculated yet.
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