Pumpkin Mousse Cheesecake
Created by JostLori on November 25, 2013
- Servings: 12
- Prep Time: 40m
- Cook Time: 35m
- Recipe #11333
Ingredients
- FOR THE CRUST
- 1/2 cup butter, unsalted (melted 1 stick)
- 1 3/4 cups graham cracker crumbs
- 1/4 cup granulated sugar
- FOR THE CHEESECAKE
- 1 package (8 ounce) cream cheese (room temperature)
- 2 large eggs
- 3/4 cup sugar
- FOR THE PUMPKIN MOUSSE
- 1 envelope (1/4 ounce) gelatin, unflavored
- 1 can (15 ounce) pumpkin (puree)
- 3 large egg yolks
- 3/4 cup granulated sugar
- 1/2 cup milk
- 1/2 teaspoon salt (coarse)
- 2 teaspoons ground cinnamon
- 3 large egg whites
- FOR THE WHIPPED CREAM TOPPING
- 1 cup whipping cream (very cold)
- 1 tablespoon granulated sugar
- 1 teaspoon pure vanilla extract
How to Make
-
Make the crust
-
Step 1: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish; set aside.
How to Make
-
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.