Pumpkin Mousse Cheesecake Recipe

Name: Pumpkin Mousse Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 2 cups crushed gingersnap cookies; 1/4 cup melted butter; Filling; 1/2 cup solid-pack pumpkin (not pumpkin pie); 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon allspice; 2 lbs softened cream cheese; 1 cup light brown sugar; 4 large eggs; Topping; 1/4 cup powdered sugar; 1 teaspoon cinnamon

Servings: persons

Crust
2 cups crushed gingersnap cookies
1/4 cup melted butter
Filling
1/2 cup solid-pack pumpkin (not pumpkin pie)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
2 lbs softened cream cheese
1 cup light brown sugar
4 large eggs
Topping
1/4 cup powdered sugar
1 teaspoon cinnamon

1
Preheat oven to 325 degrees.
2
CRUST: Mix the cookie crumbs and butter until crumbs are moistened. Press into the bottom of a 9 inch spring form pan. Freeze, uncovered, until filling is ready.
3
FILLING: Stir together pumpkin, vanilla, cinnamon , ginger, nutmeg, cloves and allspice until just combined. Set aside.
4
In a large mixing bowl with paddle attachment, beat the cream cheese on medium-high for three minutes. Add the brown sugar and beat for two minutes. Add the eggs, one at a time, beating after each addition. Add the pumpkin mixture; mix on low until incorporated.
5
Pour the batter over the crust, smoothing it out to touch the sides of the pan. Bake 45 to 50 minutes or until the cheesecake starts to pull away from the sides of the pan but is still loose in the center.
6
Cool on a wire rack for two hours. Refrigerate for at least two house before decorating or serving.
7
TOPPING: In a small bowl, blend together sugar and cinnamon. Usisng a fine-meshed sieve, dust mixture over top of cooled cheesecake.
8
For additional garnishes, pipe whipped cream around the edge and serve with whole gingersnaps.

1365

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Crust, 2 cups crushed gingersnap cookies, 1/4 cup melted butter, Filling, and more.

Yes, Pumpkin Mousse Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Mousse Cheesecake

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