Pumpkin Cheesecake and Chocolate Mousse Topped with Dark Chocolate Ganache
User Reviews
4.7
108 reviews
Excellent
Pumpkin Cheesecake and Chocolate Mousse Topped with Dark Chocolate Ganache
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A pumpkin and chocolate flavored dessert that is sure to WOW everyone at the table! Labor intensive, but easy to make with my step by step directions.
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Ingredients
Base:
- 1 ¾ cups Speculoos cookies alternately use graham crackers or Digestives
- 2 Tbsp butter melted (use a little more butter if using graham crackers)
Pumpkin Cheesecake:
- 20 oz cream cheese at room temperature
- 4 oz Greek yogurt
- ½ cup brown sugar
- ¼ cup sugar
- 4 eggs room temperature
- 15 oz pumpkin pureed (I used canned organic pumpkin)
- ¾ tsp cinnamon
- ½ tsp nutmeg
- ½ cup heavy whipping cream
Chocolate Mousse:
- 2 cups heavy whipping cream
- 5 egg yolks
- 1 cup chocolate good quality, broken into pieces, or chips
- ½ cup sugar
- 2 Tbsp water
Ganache:
- 6 oz heavy whipping cream
- 6 oz dark chocolate good quality, pieces or chips
Instructions
BASE:
- Preheat oven to 325ºF (160ºC)
- Crush the cookies between two sheets of wax paper with a heavy rolling pin.
- Place in 10.5" springform pan and sprinkle melted butter over top, mix well and push into pan. Set aside.
CHEESECAKE:
- Beat cream cheese until smooth, then add Greek yogurt and sugars.
- Add eggs, one at a time, clearing after each addition and scraping bowl with spatula.
- Blend in pumpkin and spices, scrape the sides of the bowl, then add the cream.
- Pour into pan with Biscoff cookie base, and bake for 90 minutes or until the center just sets. Do not overcook the cheesecake or it will pull away from the pan.
- Once cheesecake is cooked, let it cool, then chill in fridge for an hour or two.
- DO NOT TAKE THE SIDE OFF OF THE SPRINGFORM PAN OR RUN A KNIFE AROUND THE CHEESECAKE!
CHOCOLATE MOUSSE:
- Follow directions to make mousse (see notes), but make it when the cheesecake has been refrigerated for one or two hours.
- Once the mousse is ready, pour it onto the cheesecake and freeze for at least 12 hours; I freeze it overnight. When you are ready to finish the dessert, prepare the ganache. (Remember the dessert is frozen, so plan to have it in the fridge for at least 8 hours before serving.)
GANACHE:
- Place cream and chocolate in a small pan together, then heat over low temperature until the chocolate is melted and is very smooth and shiny.
- Remove the dessert from the freezer and run a very thin knife around the inside of the springform pan, then release the side and remove carefully. Place the dessert on a serving platter, plate or tray.
- Pour the ganache quickly onto the center of the cake, then tip the cake from side to side to allow the ganache to start to run off the sides TIP: I used a strong piece of tape under the bottom of the pan to attach it to the cake plate so it wouldn't slip.
- Do not touch the ganache with any utensil or tool, or it will not have a smooth finish. Refrigerate the dessert until ready to serve, or you can do a few more things to really make it look top-notch such as piping buttercream around the base and topping with a rose, and/or some chocolate leaves.
Notes
- Click here for directions: chocolate mousse
- Nutrition info is using Speculoos biscuits and Callebaut dark chocolate.
Nutrition Information
Show Details
Serving
1slice
Calories
581kcal
(29%)
Carbohydrates
40g
(13%)
Protein
9g
(18%)
Fat
44g
(68%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
0.1g
Cholesterol
199mg
(66%)
Sodium
196mg
(8%)
Potassium
337mg
(10%)
Fiber
3g
(12%)
Sugar
30g
(60%)
Vitamin A
5513IU
(110%)
Vitamin C
1mg
(1%)
Calcium
117mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 581 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 581kcal | 29% |
| Carbohydrates | 40g | 13% |
| Protein | 9g | 18% |
| Fat | 44g | 68% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 199mg | 66% |
| Sodium | 196mg | 8% |
| Potassium | 337mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 30g | 60% |
| Vitamin A | 5513IU | 110% |
| Vitamin C | 1mg | 1% |
| Calcium | 117mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
108 reviews
Excellent
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