Pumpkin Cheesecake Mousse Recipe
User Reviews
5
Pumpkin Cheesecake Mousse Recipe
Description
This dessert combines whipped cream folded into a mixture of softened cream cheese, pumpkin purée, vanilla, powdered sugar, pumpkin spice, and cinnamon. The downward folding method preserves the mousse’s airy texture. The base is made by mixing graham cracker crumbs with melted butter, forming a crunchy contrast under the smooth mousse.
The mousse is divided into small serving bowls, often piped for presentation, and chilled to set. A cream cheese frosting made by blending cream cheese with powdered sugar and chopped pecans is served alongside or atop. Additional toppings like pumpkin spice or extra graham cracker crumbs can be sprinkled for garnish.
Storing the mousse covered in the refrigerator for up to five days maintains freshness. Before serving leftovers, remixing the mousse and frosting restores smoothness. Using pumpkin purée (not pie filling) is essential for correct flavor and texture. Preparing the mousse and frosting a day ahead facilitates ease on serving day and enhances flavor mingling.
Ingredients
Pumpkin Cheesecake Mousse
- 2 cups whipping cream
- 10 oz cream cheese softened
- 1 teaspoon vanilla
- 1/2 cup powdered sugar
- 1/2 teaspoon pumpkin spice
- 2/3 cup pumpkin puree
- 1 cup graham cracker crumbs
- 4 Tablespoons butter
- 1/2 teaspoon cinnamon
Cream Cheese Frosting
- 6 ounces cream cheese softened
- 3 Tablespoons pecans chopped
Optional Toppings
- 2 Tablespoons powdered sugar
- pumpkin spice extra
- graham cracker crumbs
- cinnamon for sprinkling
Instructions
Pumpkin Cheesecake Mousse
- In a bowl, mix the whipping cream until it forms peaks. Place in the refrigerator while you do the next steps.
- In a separate bowl, soften the cream cheese together with the vanilla by mixing it in a bowl with a hand mixer and add the powdered sugar little by little.
- Once fluffy, add in the pumpkin purée, pumpkin spice, and cinnamon. Mix until just combined.
- Fold in the whipping cream. Place in the refrigerator while you are finishing the rest of the process
- Meanwhile, combine the graham cracker crumbs with the butter and mix. Place a Tablespoon of this mix into each serving cup or dish.
- Divide the mousse evenly among the small dessert bowls. I recommend using a piping bag to add the mousse inside the bowls for a better display.
- Place in the refrigerator once again for an hour.
Whipped Cream Cheese Frosting
- In another bowl add the extra cream cheese and sift the powdered sugar into the bowl. Mix well with your hand mixer until it forms peaks and this will be used for the cream cheese frosting.
- Store in the refrigerator when ready.
Toppings
- Top with the cream cheese frosting and sprinkle extra graham cracker crumbs, pumpkin spice, and nuts.
Notes
- Store leftovers covered in the refrigerator for 4-5 days; remix mousse and frosting to restore texture before serving.
- Ensure cream cheese is softened for easy mixing and fluffy results.
- Use pumpkin purée, not pumpkin pie filling, to maintain proper flavor and consistency.
- Prepare the mousse a day ahead to improve flavors and simplify serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 566 kcal
% Daily Value*
| Calories | 566kcal | 28% |
| Carbohydrates | 24g | 8% |
| Protein | 6g | 12% |
| Fat | 51g | 78% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 159mg | 53% |
| Sodium | 325mg | 14% |
| Potassium | 203mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 4991IU | 100% |
| Vitamin C | 1mg | 1% |
| Calcium | 114mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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