Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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.
Beer makes batters better, meat more tender, and sauces more flavorful.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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