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Indulge in these creamy and delicious pumpkin mousse cheesecake bites

Posted at 11:39 AM, Dec 19, 2014

RICHMOND, Va - Chef Tammy Brawley, Owner of The Green Kitchen – Richmond, was back in the Virginia This Morning kitchen with her sweet tooth satisfying pumpkin mousse cheesecake. Enjoy these bite sized sweet treats guilt free at your next holiday party. For more information visit online at www.greenkitchenrichmond.com.

Pumpkin Mousse Cheesecake ©

Makes 12 servings

For the crust:

4 ounces ginger snaps (about 1 cup crumbs)

¾ cup pecans (about ¾ cup ground)
5 tablespoons brown sugar

5 tablespoons melted butter

Use 1 tablespoon of the butter to coat a 9½” springform pan.  Combine the ginger snaps, nuts and sugar in a food processor and grind fine.  Add the remaining melted butter and pulse to mix.  The crust will look somewhat dry and crumbly.  Press the crust into the pan, covering the bottom and 2” up the sides.  Use heavy aluminum foil to wrap around the exterior bottom of the pan and at least 1” up the side to keep the water out.  Chill the crust while assembling the filling.

For the filling:

All the ingredients need to be at room temperature.

½ cup sugar

¾ cup packed light brown sugar
2 teaspoons cinnamon
1 teaspoon ground ginger
¼ teaspoon salt
½ teaspoon freshly grated nutmeg
1 tablespoon cornstarch
1½ lbs cream cheese
8 ounces fresh mild chevre
1 15-ounce can pure pumpkin
2 tablespoons bourbon or dark rum
1 teaspoon vanilla

4 large eggs

Caramel sauce

Preheat oven to 325 degrees.

Blend all dry ingredients well in a small bowl.

With your electric mixer set on low, use the paddle to combine the cream cheese and chevre just until smooth.  Sprinkle in the dry ingredients and blend on medium until fluffy.  Add pumpkin, bourbon and vanilla; blend briefly.  Add the eggs 1 at a time, mixing briefly as possible to incorporate each egg.

Pour the filling into the chilled crust.  Put the wrapped pan on a shallow baking pan or jellyroll pan and add enough hot water to cover to a depth of ½”.  Bake for about 55 minutes.  The cheesecake will appear barely set, still jiggly in the middle; take it out anyway.

Put the pan directly on a cooling rack.  When cool, wrap well and refrigerate for at least 3 hours before serving, but overnight is better.

To serve, loosen the sides of the springform pan and remove.  Use a serrated knife to slice through the cheesecake.  The center will remain quite soft and the texture throughout is tender and delicate.  Lay each piece on its side and drizzle luxuriously with warm caramel sauce.

Homemade Caramel Sauce

 
1 ½ cups sugar
¼ light corn syrup
1 ½ cups heavy cream

4 ounces unsalted butter, softened

In a medium saucepan with high sides, combine the sugar and corn syrup with ½ cup water, over medium-high heat.  Whisk the mixture gently, just until sugar dissolves.  Then do not whisk any longer.  Increase temperature to high and without stirring, allow the mixture to boil.  It will seem like forever, but be patient.  It will start to brown.  If it seems to brown more on one side or another, gently move pan around if necessary, until it develops uniform color of golden brown.  Remove from heat and carefully whisk in heavy cream.  Mixture will boil and STEAM immediately – use caution.  Once stirred thoroughly, whisk in butter.