Pumpkin Mousse Cheesecake

40m
Prep Time

35m
Cook Time

1h 15m
Ready In

"Another hit by Martha Stewart. Once you have this, you'll never make another pumpkin pie. Because Thanksgiving is such a busy cooking day and the fridge is full, I often (GASP!!!) use whipped topping or ReadyWhip instead of doing the whipped cream. ALERT: there is 8 hour or overnight refrigeration required, not included in cook or prep time."

Original is 12 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (152.7 g)
Calories 426.8
Total Fat - 24.1 g
Saturated Fat - 12.3 g
Cholesterol - 112.6 mg
Sodium - 537.3 mg
Total Carbohydrate - 45.7 g
Dietary Fiber - 1 g
Sugars - 38 g
Protein - 8.3 g
Calcium - 75.4 mg
Iron - 0.8 mg
Vitamin C - 0.1 mg
Thiamin - 0.3 mg

Make the crust

Step 1

Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish; set aside.

Step 2

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

Make the cheesecake

Step 3

In the bowl of an electric mixer fitted with the whisk attachment, whisk together cream cheese, eggs, and sugar until fluffy.

Step 4

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

Step 5

Place 1/4 cup water in a small bowl, then sprinkle gelatin over the top and let it soften.

Step 6

In a large heatproof bowl, mix together pumpkin, egg yolks, 1/2 cup sugar, milk, salt, and cinnamon. Set the bowl over (but not touching) simmering water; whisk pumpkin mixture until thickened, 8 to 10 minutes.

Step 7

Remove bowl from heat and whisk in gelatin mixture. Let cool to room temperature.

Step 8

Once the pumpkin mixture is cooled, 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.

Step 9

Fold the egg whites into cooled pumpkin mixture. Spread pumpkin mixture over cheesecake; Cover and transfer to refrigerator until set, at least 8 hours and up to overnight.

Make the whipped cream

Step 10

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