Pumpkin White Chocolate Mousse Cheesecake
User Reviews
4.7
Pumpkin White Chocolate Mousse Cheesecake
Description
The crust blends graham cracker crumbs with brown sugar, cinnamon, nutmeg, and melted butter, pressed into a springform pan and lightly baked to fragrant, golden perfection. The cheesecake layer consists of softened cream cheese whipped with sour cream, cornstarch, sugar, and a mix of cassia spices including cinnamon, nutmeg, cloves, balanced by pumpkin puree and vanilla extract for an earthy sweetness.
After baking the cheesecake, the topping is created by whipping cream, vanilla, powdered sugar, and cream cheese before folding in melted white chocolate, resulting in a smooth, mousse-like layer with hints of cinnamon and nutmeg for depth. The cheesecake offers a full-bodied, creamy texture with spiced pumpkin underscored by the white chocolate's subtle sweetness.
This cheesecake is ideal for holiday desserts or entertaining, benefiting from making ahead as flavors deepen when refrigerated overnight. Serving chilled slices highlights the distinct layers and flavors.
Tips include using a 9-inch pan as an alternative (with longer baking time), and the topping can be prepared using a blender or mixer for ease and smoothness.
Ingredients
Crust:
- 2 cups graham cracker crumbs about 14 rectangle crackers
- 2 tablespoons brown sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ½ cup butter melted, salted
Cheesecake:
- 3 packages packages (8-ounces each) cream cheese softened
- 1 ½ cups sour cream
- 3 tablespoons cornstarch
- 1 ½ cups granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Pinch cloves
- 1 teaspoon vanilla extract
- 1 (15-ounce) (15-ounce) can pumpkin puree or about 2 cups if using homemade
White Chocolate Topping:
- 1 cup heavy whipping cream
- ¼ teaspoon vanilla extract
- 2 tablespoons powdered sugar
- ¼ teaspoon ground cinnamon
- Pinch ground nutmeg
- 4 ounces cream cheese softened
- 4 ounces white chocolate melted
Instructions
- For the crust, preheat the oven to 375 degrees F. Combine the graham cracker crumbs, sugar, cinnamon, and nutmeg. Stir in the melted butter and mix until combined and it looks like wet sand. Press the crumbs into the bottom and just a bit up the sides of a 10-inch springform pan. Place the springform pan on a foil-lined larger baking pan and bake for about 8 minutes until the crust is just lightly golden and smells fragrant. Remove from the oven and let cool. Reduce the heat to 350 degrees F.
- For the cheesecake batter, in the bowl of an electric stand mixer fitted with the whisk attachment (or in a bowl with a handheld electric mixer), whip together the cream cheese and sour cream until just combined. Add the cornstarch, sugar, cinnamon, nutmeg and cloves and mix until incorporated. Mix in the vanilla and pumpkin until just combined.
- Spread the batter evenly over the crust and bake (keeping the pan still on the foil-lined baking sheet; helps prevent any leaking butter/batter from dirtying your oven) for 45-60 minutes, until the edges are set and the center slightly jiggles. Let the cheesecake cool completely.
- For the white chocolate topping, in a medium bowl, beat the cream and vanilla with an electric mixer (handheld or stand mixer) until soft peaks form. Add the powdered sugar, cinnamon and nutmeg and mix until combined and the peaks are slightly stiffer. In a separate bowl, beat the cream cheese until fluffy. Add the white chocolate and mix until smooth and creamy. Fold in the whipped cream, taking care not to deflate the whipped cream, and mix gently with a rubber spatula, lifting and turning the cream, until the mousse is combined and creamy.
- Spread the white chocolate topping on top of the cooled cheesecake. Refrigerate for at least 1-2 hours or up to a day. Garnish with a light dusting of freshly grated nutmeg, if desired.
Notes
- A 9-inch springform pan can be used but expect a taller cheesecake and longer baking time by about 10 minutes.
- The white chocolate mousse topping can be made by whipping ingredients in a blender or electric mixer until smooth.
- This cheesecake is well suited to make ahead and refrigerate for a day to improve flavors before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Slice | |
| Calories | 660kcal | 33% |
| Carbohydrates | 54g | 18% |
| Protein | 7g | 14% |
| Fat | 48g | 74% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 137mg | 46% |
| Sodium | 414mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 41g | 82% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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