Craving the ultimate pumpkin dessert? Look no further than this Pumpkin Spice Mousse Cheesecake. It’s a game-changer.
If you’re a fan of all things pumpkin spice, this mousse cheesecake is about to blow your mind. It’s the perfect blend of creamy, spicy, and oh-so-fall. But it’s not a heavy kind of sink-your-stomach dessert because it is a mousse cheesecake, so it is not heavy, unlike a typical cheesecake.
We serve this pumpkin dessert recipe in my home when they start selling Pumpkin Spice lattes at that oh-so-famous over-priced coffee chain where a sugary slurry of liquid creates the pumpkin spice flavor! My favorite crust is situated under this light pumpkin spice mousse —– Gingread crust. It’s like a slice of heaven from the dessert gods of Fall!
Table of Contents
Why You’ll Love This Pumpkin Dessert Recipe
It’s Fall, and you will treat yourself to a simple feast and all ofy our friends. This is the quintessential dessert without being a receptive dismal cheesecake; it’s like and yummy!
- Creamy Goodness: It’s like eating a pumpkin cloud.
- Spice Heaven: All your favorite fall spices in one bite.
- Easy to Make: You won’t believe how simple this gourmet treat is.
- Simple ingredients: You won’t be traveling around town to find what you need
- Travels Well: If you take this pumpkin dessert recipe with you, it travels well!
Kitchen Essentials for Pumpkin Spice Mousse Cheesecake
The one non-negotiable is a springform pan because you will release the sides and reveal your personal work of art, that savory, light, and gorgeous pale orange pumpkin-spiced cheesecake mousse cradled beneath by a delectable gingerbread crust! If you don’t use a springform, that is not gonna happen!
- 9-inch springform pan
- Electric mixer
- Measuring tools
- Rubber spatula
- Baking sheet
Ingredients for Your Pumpkin Spice Mousse Cheesecake
- Gingersnap cookie crumbs
- Unsalted butter
- Brown sugar
- Mascarpone cheese
- Sour cream
- Cornstarch
- Granulated sugar
- Ground spices
- Vanilla extract
- Pumpkin purée
Now for the exact measurements, hop on down to the recipe card, as this is just a sample of the recipe ingredients, but the specifics are all packaged up in the card!
How to Make Pumpkin Spice Mousse Cheesecake
We’re diving into the nitty-gritty of crafting this fall masterpiece, and this is not just any cheesecake—this is a Pumpkin Spice Mousse Cheesecake we’re talking about.
The kind that’s so light and airy practically floats off the plate. Here’s a quick rundown of what you’ll do without giving away all the secret sauce. For the full step-by-step guide, make sure to check out the recipe card below.
Make The Gingerbread Crust
You’ll kick things off by creating a crust that’s nothing short of spectacular. We’re talking gingersnap cookie crumbs mixed with melted butter and a sprinkle of brown sugar.
This isn’t your average graham cracker snooze-fest; this is a crust with character. Bake it until it’s golden and fragrant, and you’ll know you’re off to a good start.
The Mousse Pumpkin Spice Filling: Where the Magic Happens
Once your crust is cooling and making your kitchen smell like a bakery, it’s time for the pièce de résistance: the filling. You’ll be using mascarpone cheese, which gives this cheesecake its ethereal lightness.
Add some pumpkin purée and a blend of spices like cinnamon, nutmeg, and a pinch of cloves, and you’ve got a filling that’s more like a mousse than a traditional, heavy cheesecake.
Homemade Maple Whipped Cream
While your cheesecake is in the oven, you’ll whip up some maple-flavored whipped cream. This isn’t just a topping; it’s the crown jewel of your dessert. You’ll want this ready when your cheesecake is cool and ready to adorn.
Grab our recipe for the Maple Whipped cream and get whipping!
The Pumpkin Spice Mousse Cheesecake Is Ready
It’s time for the finishing touches after your cheesecake has been baked and cooled. A generous dollop—or let’s be honest, a mountain—of maple whipped cream goes on top. Because when it comes to whipped cream, more is always better, right?
Don’t forget to check out the recipe card below for all the specific measurements and detailed steps.
What to Serve with Pumpkin Dessert Recipe
- Spiced apple cider
- Vanilla ice cream
- Chai latte
Substitutions and Additions
- Swap gingersnaps for oatmeal cookies
- Use cream cheese if mascarpone isn’t your thing
- Add a sprinkle of allspice for extra zing.
How to Store & Reheat Pumpkin Spice Mousse Cheesecake
Alright, so if you need to store leftovers, I am sure you’ll have questions about that, from shelf life to freezing and reheating(NOT this recipe). So here I’ll answer your most pumpkin-spiced questions!
Storing Your Pumpkin Dessert
Wrap it up and keep it in the fridge.
Shelf Life
Good for up to 5 days in the fridge.
Freezing and Reheating
Freeze it, but skip the whipped cream when you do. You’ll note we NEVER reheat this pie, so there are no directions for that!
Pumpkin Dessert Recipe FAQs
Can I use store-bought pumpkin spice?
Sure, adjust to your taste.
Can I use regular cream cheese instead of mascarpone?
Absolutely! While mascarpone gives this cheesecake its unique light and airy texture, you can substitute it with the same amount of regular cream cheese for a more traditional take.
Can I freeze this cheesecake?
Yes, you can! Just make sure to wrap it tightly in plastic wrap and then in aluminum foil. It will keep well for up to 2 months. Thaw it in the fridge before serving.
How do I know when the cheesecake is done baking?
The edges of the cheesecake should be set, but the center should still have a slight jiggle to it. That’s your cue to take it out of the oven.
Can I use homemade pumpkin purée?
You bet! If you’ve got the time and the pumpkins, homemade purée adds a lovely fresh flavor. Just make sure it’s well-drained to match the consistency of canned purée.
What can I use instead of gingersnap cookies for the crust?
If gingersnaps aren’t your thing, feel free to use Graham crackers, vanilla wafers, or even chocolate cookies. Just follow the same steps for the crust.
The Last Bite
Now get to the kitchen and make your dream Pumpkin Spice Mousse Cheesecake. It’s creamy, it’s spicy, and it’s waiting for you to make it.~Dana XO
Pumpkin Spice Mousse Cheesecake (Gingerbread Crust)
Get ready to fall in love with this Pumpkin Spice Mousse Cheesecake! A crunchy gingersnap crust lays the foundation for a light and airy mascarpone-pumpkin filling.
Topped with a dollop of homemade maple whipped cream, this cheesecake is the epitome of autumn indulgence. Perfect for holiday gatherings or whenever you're in the mood for a seasonal treat!
Ingredients
- FOR THE CRUST
- 2 cups gingersnap cookie crumbs
- 1/2 cup unsalted butter, melted
- 2 tbsp. brown sugar
- For the cake:
- 3 packages (8 ounces each) of mascarpone cheese, softened
- 1 1/2 cups sour cream
- 3 tbsp. cornstarch
- 1 1/2 cups granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Pinch of cloves
- 1 tsp vanilla extract
- 1 (15-ounce) can pumpkin purée
- Maple Whipped Cream (see my recipe on X post)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper.
- Prepare the Crust: In a medium bowl, mix together the gingersnap cookie crumbs, melted butter, and brown sugar.
- Press this mixture into the bottom of the springform pan, using a flat-bottomed glass or spatula to smooth it out.
- Bake the Crust for about 8 minutes until the crust is golden and smells fragrant. Remove from the oven and let cool.
- Reduce the oven temperature to 350°F (175°C).
- Whip the Mascarpone: In the bowl of an electric stand mixer fitted with the whisk attachment, whip together the mascarpone cheese and sour cream until just combined.
- Add the Dry Ingredients: Add the cornstarch, sugar, cinnamon, nutmeg, and cloves, and mix until incorporated.
- Add the Wet Ingredients: Mix in the vanilla and pumpkin purée until combined.
- Assemble the Cheesecake: Spread the batter evenly over the crust.
- Bake the Cheesecake: Place the springform pan on a foil-lined larger baking sheet and bake for 45-60 minutes, until the edges are set and the center slightly jiggles.
- Make Maple Whipped Cream: See our recipe for this. It's so easy!
- Cool Down: Let the cheesecake cool completely. Once cooled, you can refrigerate it to let it set further if you like.
- Serve: Before serving, top with a generous dollop of maple whipped cream.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 434Total Fat: 20gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 47mgSodium: 232mgCarbohydrates: 61gFiber: 2gSugar: 36gProtein: 4g
DanaVento.Com is not a dietician or nutritionist; any nutritional information shared is simply an estimate. Use a nutritional calculator if you need exact estimates of nutrition, and note that the brands you use in your recipe may differ slightly or significantly from those brands of items you use, creating a variance in nutritional content.
Leave a Reply