Pumpkin Cheesecake with Mousse Topping

Pumpkin Cheesecake with Mousse Topping

 

This might be my most favorite pumpkin flavored treat there is. The delicious blend of pumpkin and cinnamon paired with the sweet and creamy mousse topping. There’s nothing else quite like it! if you want to make a dessert that is beyond delicious and will impress all your friends and family then this is the recipe for you!

 

 

Making the Crust

This recipe uses a graham cracker crust for a base. Graham cracker crusts are really easy to make and taste so much better than the kind you buy at a store. And best of all, it only uses three ingredients: graham crackers, sugar and butter and a few minutes of time.

If you’ve never made a graham cracker crust before, you can check out my post on how to make the Perfect Graham Cracker Crust. You’ll never buy store bought crust again!

 



The Pumpkin Cheesecake Filling

The cheesecake filling also takes minimal ingredients which is really nice. Just make sure your cream cheese is at room temperature before you begin. If you try to mix it straight out of the refrigerator you’ll have a hard time getting it fluffy and smooth. Then you’ll be left with lumpy batter which nobody wants!

So once your cream cheese is room temperature, start creaming it together with the brown sugar and vanilla.

 

 

Fold in the Puree

Then you can fold in the pumpkin! The paddle attachment of your stand mixer is the best to use for this recipe. It will help to minimize the amount of air that gets incorporated into the cheesecake. Add the cinnamon, ginger and cornstarch as well and set the mixer on medium-low speed. Mix until just combined.

Why medium-low speed you ask? Over mixing is another way that too much air gets into the cheesecake. The reason you don’t want excess air in your cheesecake is that it will cause it to rise and fall while baking. This will cause your cheesecake to crack.

 

 

An important tool to have in your cheesecake arsenal is a springform pan. A springform pan allows you to remove the sides from the bottom of the pan. This makes the pumpkin cheesecake turn out beautifully and cut perfectly.

 

 

Mousse Topping Pro-Tips

When making the mousse topping, make sure that the cool whip is completely thawed. If it is even a little bit frozen your light and fluffy mousse topping will instead be dense and thick. It’s also important to cream the cream cheese, sugar and vanilla first. This will give these ingredients a chance to become smooth and incorporated with air.

Incorporating air is something we want in our mousse topping, unlike in our cheesecake! Then, fold in the completely thawed cool whip last of all.

For a neat and pristine look on the top of your cheesecake, add the mousse topping before you remove the sides of the springform pan. However, make sure the cheesecake is completely cool first, or the topping will melt down and make your cheesecake soggy.

Then, let it chill in the refrigerator for 1-2 hours. Remove the sides of the springform pan, sprinkle with cinnamon and enjoy!

 

 

Did you end up trying my pumpkin cheesecake recipe? Comment below and let me know how it turned out!



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Pumpkin Cheesecake with Mousse Topping
Pumpkin Cheesecake with Mousse Topping
Print Recipe
Print Recipe
Pumpkin Cheesecake with Mousse Topping
Pumpkin Cheesecake with Mousse Topping
Rating
Votes: 0
Rating: 0
Rate this recipe!
Servings 19" Cheesecake
Cook Time 60Minutes
Ingredients
  • Graham Cracker Crust
  • 1 1/2 Cup Finely ground graham cracker crumbs
  • 1/3 Cup White Sugar
  • 6 Tbsp. Butter (melted)
  • Pumpkin Cheesecake Filling
  • 16 Oz. Cream Cheese
  • 3/4 Cup Light Brown Sugar
  • 1 Tbsp. vanilla
  • 15 Oz. Pumpkin Puree
  • 2 Tsp. Cinnamon
  • 1/2 Tsp. Ginger
  • 2 Tbsp. Cornstarch
  • Mousse Topping
  • 8 Oz. Cream Cheese
  • 1/4 Cup Sugar
  • 1 Tsp. vanilla
  • 8 Oz. Cool Whip
Servings: 9" Cheesecake
Units:
Ingredients
  • Graham Cracker Crust
  • 1 1/2 Cup Finely ground graham cracker crumbs
  • 1/3 Cup White Sugar
  • 6 Tbsp. Butter (melted)
  • Pumpkin Cheesecake Filling
  • 16 Oz. Cream Cheese
  • 3/4 Cup Light Brown Sugar
  • 1 Tbsp. vanilla
  • 15 Oz. Pumpkin Puree
  • 2 Tsp. Cinnamon
  • 1/2 Tsp. Ginger
  • 2 Tbsp. Cornstarch
  • Mousse Topping
  • 8 Oz. Cream Cheese
  • 1/4 Cup Sugar
  • 1 Tsp. vanilla
  • 8 Oz. Cool Whip
Servings: 9" Cheesecake
Units:
Rating
Votes: 0
Rating: 0
Rate this recipe!
Servings 19" Cheesecake
Cook Time 60Minutes
Instructions
    Make the Graham Cracker Crust
    1. Place the graham cracker crumbs into a medium sized mixing bowl.
    2. Add the sugar and melted butter and stir to combine.
    3. Transfer the crumbs to the bottom of a 9" spring form pan. Press the crumbs down to form a crust, making sure to go all the way around the edges.
    4. Bake at 375 °F. for 8-10 minutes. Remove from the oven and let cool.
    Make the Pumpkin Cheesecake Filling
    1. Preheat oven to 350 °F.
    2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the cream cheese, sugar and vanilla.
    3. Fold in the pumpkin puree. Then mix in the cornstarch and spices.
    4. Pour mixture into the prepared graham cracker crust and bake for 60 Minutes.
    5. Let cool completely.
    Make the Mousse Topping
    1. Cream together the cream cheese, sugar and vanilla until well mixed.
    2. Fold in the cool whip and mix until combined.
    3. Top the cheesecake with the mousse topping and let chill until firm.
    4. Remove the sides from the springform pan, sprinkle with cinnamon and enjoy!
    Recipe Notes


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