Pumpkin White Chocolate Mousse Cheesecake

This was my pick for my Thanksgiving pie this year (The kids and I go over our pie wishes each year and try to make at least a few of them.  I love Thanksgiving pies!!)  It was my first time making a cheesecake and using my springform pan that I've had for 16 years, so that was exciting!  I followed the recipe exactly and it turned out great!  The pumpkin flavor was light, the cheesecake flavor was mild and the white chocolate and graham cracker crust both added a yummy sweetness.  Making it was a little time consuming, but it wasn't difficult, and it was SO delicious!  I would definitely make it again!

Pumpkin White Chocolate Mousse Cheesecake

by: melskitchencafe.com

Crust:

2 c. graham cracker crumbs (about 14 rectangle crackers)

2 Tbsp. brown sugar

1/2 tsp. cinnamon

1/8 tsp. nutmeg

1/2 c. salted butter, melted

Cheesecake:

3 packages softened cream cheese (I used Philadelphia brand because I wanted it to set up right and had read on her blog that more expensive brands work better)

1 1/2 c. sour cream

3 Tbsp. cornstarch

1 1/2 c. sugar

1 tsp. cinnamon

1/2 tsp. nutmeg

pinch of cloves

1 tsp. vanilla

1 15 oz. can of pumpkin puree (or 2 c. homemade puree, which is what I used)

White Chocolate Mousse Topping:

1 c. heavy whipping cream

1/4 tsp. vanilla

2 Tbsp. powdered sugar

1/4 tsp. cinnamon

pinch nutmeg

4 oz. softened cream cheese

4 oz. white chocolate, melted (I had also read on her comments that a nicer brand of white chocolate work best-I used Lindt)

Preheat your oven to 375 degrees.  For your crust, stir together the graham cracker crumbs, brown sugar, cinnamon, nutmeg and melted butter and press it into the bottom and slightly up the sides of a 9 or 10 inch springform pan.  Line a baking sheet with foil and set the springform pan on it while baking, for 8 minutes, until the crust is lightly golden.  Remove it from the oven and let it cool completely.  Reduce the oven to 350 degrees.

For the cheesecake, whip together the softened cream cheese and sour cream and then add the cornstarch, sugar, cinnamon, nutmeg and cloves and mix it until it is combined.  Stir in the vanilla and pumpkin puree.  Pour the batter onto your crust and spread it evenly.  Bake it on the foil lined baking sheet for 45-60 minutes, until the edges are set and the center jiggles slightly.  Be aware, a 9 inch pan will be more full and will take longer to bake.  Remove it from the oven and let it cool completely. 

For the white chocolate mousse topping, beat the cream and vanilla until soft peaks form.  Add the powdered sugar, cinnamon and nutmeg and mix it until slightly stiffer peaks begin to form.  In a separate bowl, beat the cream cheese until it is fluffy.  Add in the white chocolate and mix it until it is smooth and creamy.  Gently fold together the white chocolate and cream mixtures until the mousse is nice and creamy (fold gently and carefully so you don't deflate the cream).  Spread the topping over the cooled cheesecake and refrigerate for at least 1-2 hours.  Serve and enjoy!

 

Low-Fat Berry Marble Cheesecake

Adapted from Better Homes and Gardens

12 to 16 servings

Prep: 40 minutes
Bake:: 45 minutes
Cool:: 1 hour 45 minutes

Ingredients:

1/3 cup crushed graham crackers (about 5 squares)

1/2 teaspoon ground cinnamon (or just use cinnamon graham crackers like I did)

3 8-ounce packages nonfat cream cheese

1 cup sugar

2 tablespoons all-purpose flour

1 teaspoon vanilla

1/2 teaspoon finely shredded lemon peel (says optional, but it’s not optional! I used the zest of one lemon.)

1/2 cup refrigerated or frozen egg product (thawed)

1/4 cup milk

1/2 cup nonfat sour cream (For my topping, I chose to whip 3/4 cup-ish of heavy cream with a tbsp.-ish of sugar until formed stiff peaks, and then mixed in a few dollops of sour cream. I loved the topping swirled with the raspberry preserves!)

1/4 cup seedless red raspberry preserves

sliced strawberries for topping

1Directions:

1. Preheat oven to 375 degree F.

2. For crust, stir together crushed graham crackers and cinnamon in a medium mixing bowl. Sprinkle onto bottom and 1 inch up sides of a well-greased 8- or 9-inch springform pan. Set pan aside.

3. For filling, combine cream cheese, sugar, flour, vanilla, and, if desired, lemon peel in a large mixing bowl. Beat with an electric mixer on medium speed until combined. Add the refrigerated or thawed egg product all at once, beating on low speed just until combined (do not overbeat). Stir in milk.

4. Pour filling into crust-lined pan. Place springform pan in a shallow baking pan. Bake in the preheated oven for 45 to 50 minutes for an 8-inch pan or 35 to 40 minutes for a 9-inch pan, or until center appears nearly set when gently shaken.

5. Cool in springform pan on a wire rack for 15 minutes. Loosen crust from sides of pan with a thin-bladed knife or narrow spatula and cool 30 minutes more. Remove sides of pan; cool 1 hour. Cover and chill at least 4 hours or up to 24 hours. Top with nonfat sour cream and spoon on seedless red raspberry preserves; swirl with a spoon. Add sliced strawberries if desired. Makes 12 to 16 servings.

· Calories 164 (maybe a little more if you make my topping). Isn’t that so lightJ

Key Lime Cheesecake

and yes, it is as amazing as it sounds. This is, supposedly, a Cheesecake Factory recipe. It's good enough to be a $47 cheesecake (yes, I looked it up). This costs under $10 for sure, and it's perfect. Creamy, thick, rich, I can't stop eating it.

The Cheesecake Factory Key Lime Cheesecake

1¾ cups graham cracker crumbs
5 tbsp butter, melted
1 cup sugar
3 x 8 oz packages cream cheese, softened
1 tspn vanilla
½ cup fresh lime juice, about 5 limes worth (If using key limes or juice, use half as much)
3 eggs
whipped cream

Preheat the oven to 350°F.

Combine crumbs, butter and 1 tbsp sugar in a bowl. Stir well to coat all crumbs. Keep it crumbly.

When the crumb mixture seems ready, press the crumbs onto the bottom and half way up the sides of an 8" springform pan. Then, place the pan in the preheated oven and bake for about 5 minutes. Remove and set aside.

Do not turn off the oven.

In large bowl combine the cream cheese, 1 cup sugar and vanilla. Mix with electric mixer until smooth. Add the lime juice and eggs and continue to beat till smooth and creamy. Once ready, pour filling into crust.

Place the pie in the oven and bake for 60 to 70 minutes. If top is turning light brown, then the pie is done. Remove from the oven and allow to cool until room temperature. Then, put the pie into the refrigerator to chill.

Once chilled, remove the pan sides and cut. Serve with whipped cream.