Pumpkin Cheesecake and Chocolate Mousse Topped with Dark Chocolate Ganache
User Reviews
4.7
Pumpkin Cheesecake and Chocolate Mousse Topped with Dark Chocolate Ganache
Description
The Pumpkin Cheesecake and Chocolate Mousse is a layered dessert starting with a base made from crushed Speculoos cookies mixed with melted butter, baked to form a firm crust. The pumpkin cheesecake layer blends cream cheese, Greek yogurt, brown and white sugars, eggs, and pumpkin purée with cinnamon and nutmeg for a spiced autumnal profile. This mixture is poured over the base and baked until just set to maintain a creamy consistency without cracking.
After chilling, a chocolate mousse is prepared using whipped cream, egg yolks, melted chocolate, sugar, and water to add a smooth, airy contrast to the denser cheesecake. This mousse is spread atop the chilled cheesecake layer. The dessert is finished with a dark chocolate ganache made from heavy cream and dark chocolate, poured over the mousse to set into a glossy, rich top layer.
This multi-textured dessert highlights the seasonal flavors of pumpkin and warm spices coupled with the deep richness of chocolate, suitable for special occasions where an elegant and indulgent finish is desired.
Consult the notes for the chocolate mousse preparation details and recommended ingredient brands for optimal taste and texture.
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 egg 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 yolk
- 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
- Use Speculoos cookies or graham crackers for the base; adjust butter amount if substituting.
- Do not overbake the cheesecake to prevent it from pulling away or cracking.
- Chill the cheesecake thoroughly before adding the chocolate mousse layer to ensure proper set.
- Use good quality dark chocolate for both the mousse and ganache for best flavor balance.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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