Pumpkin Mousse Cheesecake
Indulge in the creamy, spiced perfection of this Pumpkin Mousse Cheesecake, a show-stopping dessert that combines the richness of a classic cheesecake with the airy decadence of a pumpkin mousse topping. Built on a buttery graham cracker crust and infused with warm pumpkin pie spice, this fall-inspired treat is the ultimate centerpiece for Thanksgiving or any autumn gathering. The smooth and velvety cheesecake layer is complemented by a luscious, fluffy mousse made with real pumpkin and stabilized with gelatin for a light yet satisfying texture. With its elegant presentation and harmonious blend of flavors, this dessert is a must-try for pumpkin lovers and cheesecake enthusiasts alike. Perfect for make-ahead entertaining, it’s best served chilled and topped with a dollop of whipped cream and a dash of cinnamon for a festive finishing touch.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 0.5 cups unsalted butter, melted
- 16 ounces cream cheese, softened
- 0.5 cups granulated sugar
- 0.5 cups brown sugar
- 1 cups pumpkin puree
- 1 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 3 large eggs
- 1 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoons gelatin powder
- 2 tablespoons cold water
Instructions
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and set it aside.
In a medium bowl, mix together the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until the mixture resembles wet sand.
Press the crumb mixture firmly and evenly into the bottom of the greased springform pan. Bake the crust for 10 minutes, then let it cool completely.
In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the 1/2 cup granulated sugar and brown sugar, and beat until combined.
Mix in the pumpkin puree, vanilla extract, and pumpkin pie spice until well blended.
Add the eggs one at a time, beating on low speed after each addition, just until incorporated.
Pour the cheesecake mixture over the cooled crust, smoothing the top with a spatula.
Bake in the preheated oven for 50–60 minutes, or until the center is just slightly jiggly but mostly set.
Turn off the oven and let the cheesecake cool inside the oven with the door cracked open for an hour. Then transfer it to the refrigerator to chill for at least 4 hours or overnight.
To make the pumpkin mousse topping, dissolve the gelatin powder in cold water and let it sit for 5 minutes.
In a small saucepan over low heat, gently warm the gelatin mixture until fully dissolved. Let it cool slightly.
In a large bowl, whip the heavy cream until soft peaks form. Add the powdered sugar and beat until stiff peaks form.
Gently fold the cooled gelatin mixture into the whipped cream.
Spread the pumpkin mousse evenly over the chilled cheesecake.
Refrigerate the cheesecake for another 2 hours to set the mousse completely before serving.
Slice and serve chilled. Optionally, garnish with whipped cream and a sprinkle of cinnamon.
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 234 mg | 10% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 29.8 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 71 mg | 5% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 149 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
