Pumpkin Mousse Cheesecake
A smooth, creamy no-bake pumpkin cheesecake with beautifully light, airy mousse texture.
Servings: 10
Ingredients
Pumpkin Mousse Cheesecake
- 1 1/4 cups of heavy cream, cold
- 8 ounces of cream cheese, softened
- 1 1/4 cups of pumpkin purée
- 1 cup of confectioners sugar
- 1/4 cup of brown sugar
- 1 teaspoon of vanilla extract
- 2 teaspoons of pumpkin pie spice
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of cloves
- 1/4 teaspoon of salt
Chocolate Oreo Crust
- 26 Oreos with filling
- 5 tablespoons of salted butter, melted
Garnishes
- whipped cream
- chocolate, finely chopped
Instructions
Make the chocolate Oreo crust... (optional)
- This crust can be baked or frozen, if you prefer to bake the crust, preheat your oven to 350 degrees
- Pulse 26 oreos in a food processor until finely crushed
- Add 5 tablespoons of melted butter and mix until combined
- Press the mixture into 8 or 9 inch pie dish or spring form pan
- Bake the crust in a 350 degree oven for 10 minutes and allow to fully cool or freeze the crust for 15 minutes before adding the filling
Make the pumpkin mousse cheesecake filling...
- In a large bowl, beat 1 1/4 cups of pumpkin purée with 8 ounces of softened cream cheese, 1 cup of confectioners sugar, 1/4 cup of brown sugar, a teaspoon of vanilla extract, 2 teaspoons of pumpkin spice, 1/4 teaspoon of ground cinnamon, 1/4 teaspoon of cloves and 1/4 teaspoon of salt with an electric hand mixer until creamy and then set aside
- In a separate bowl, whip 1 1/4 cups of cold heavy cream until stiff peaks form
- Gently combine the whipped heavy cream into the pumpkin mixture being careful not to deflate the air from the whipped heavy cream
- Transfer the mixture into the cooled chocolate Oreo crust or a store-bought crust
- Cover the pie and chill for at least 2 hours before serving (freeze for firmer texture)
- Garnish with whipped cream and finely chopped chocolate