Pumpkin Mousse Cheesecake

I have been holding on to this cheesecake recipe for a while now and after realizing that I had all the ingredients in my pantry I rolled up my sleeves and started baking! Plus, my friend had a meeting the very next day so I got to share it with others and get a feedback. Plus I didn't have to feel guilty for eating it all myself, lol!

Pumpkin Mousse Cheesecake
(from The Martha Stewart Show)

Ingredients

For the crust
1/2 cup melted unsalted butter
1 3/4 cups graham cracker crumbs
1/4 cup sugar

For the Cheesecake
1 (8-ounce) package cream cheese, room temperature
2 large eggs
3/4 cup sugar

For the Pumpkin Mousse
1 (1/4-ounce) envelope gelatin
1 (15-ounce) can pumpkin puree
3 large egg yolks
3/4 cup sugar
1/2 cup milk
2 teaspoons ground cinnamon
3 large egg whites

For the Whipped Cream Topping
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract

Direction
Preheat oven to 350 degrees. Butter a 9 x 13" baking dish; set aside.

In a large bowl, combine melted butter, graham cracker crumbs and sugar. Stir until well combined. Press mixture into bottom of the prepared baking dish in an even layer; set aside.

Make the cheesecake: In the bowl of an electric mixer fitted with the whisk attachment, whisk together cream cheese, eggs, and sugar until fluffy. Spread cheesecake mixture over crust in baking dish. Transfer to oven and bake for 20 minutes. Remove from oven and let cool.

Make the mousse: Fill a small bowl or liquid measuring cup with 1/4 cup water, sprinkle gelatin over the top and let soften. In a large heatproof bowl, mix together pumpkin, egg yolks, 1/2 cup sugar, milk, salt and cinnamon. Set bowl over (but not touching) simmering water; whisk pumpkin mixture until thickened. 8 to 10 minutes. Remove from heat and whisk in gelatin mixture. Let cool to room temperature.

In the clean bowl of an electric mixer fitted with the whisk attachment beat egg whites until soft peaks form. Add remaining 1/4 cup sugar and continue whisking until medium peaks form. Fold into cooled pumpkin mixture. Then spread over cheesecake. Cover and transfer to refrigerator until set, at least 8 hours or overnight.

Make the whipped cream: In the bowl of an electric mixer fitted with the whisk attachment, whisk together heavy cream, sugar and vanilla until soft peaks form. Spread over cake or serve the cheesecake with a dollop on the side.

Note: you can garnish with sprinkled cinnamon over the whipped cream.

When I see a pumpkin recipe what comes to mind is Autumn or Thanksgiving, but my wishes for you and everyone else is to be inspired by this recipe and make it any time of the year. It seams complicated, but trust me when I say is not. This recipe is super easy and takes very little time to make, the key step is to have all the ingredients laid out in the kitchen counter and the rest is like a walk in the park; goes on smoothly. Enjoy and repeat this recipe as many times as necessary. It's super worth every minute.