Description
Indulge in a creamy and decadent Pumpkin Cheesecake Mousse recipe that is perfect for fall! Learn how to make this delicious dessert in just a few simple steps.
Ingredients
- – 1 cup (240 ml) graham cracker crumbs, ~7-8 full sheet crackers
- – 4 Tablespoons (60 g) unsalted butter, melted
- – 2 Tablespoons (25 g) granulated sugar
- – 1/4 teaspoon (1 ml) salt
- – 1 1/4 cups (300 ml) heavy whipping cream
- – 3 Tablespoons (37 g) granulated sugar
- – 8 oz. (225 g) cream cheese, room temperature
- – 1/4 cup (50 g) + 2 Tablespoons (25 g) granulated sugar
- – 1/2 teaspoon (3 ml) vanilla extract
- – 1 teaspoon (5 ml) pumpkin pie spice
- – 1/2 teaspoon (3 ml) cinnamon
- – 1 15-ounce can (425 g) pure pumpkin puree
Instructions
- Utilize a food processor to grind the graham crackers into fine crumbs. Combine 1 cup of these crumbs with melted butter, 2 tablespoons of sugar, and salt in a bowl. Distribute about 2 tablespoons of this mixture into each of the eight 6-ounce ramekins and press firmly to form a base. Set aside.
- In a mixing bowl that has been chilled, preferably one from a stand mixer, add the heavy cream and sugar. Whip at medium speed until the cream becomes thicker, approximately 3 to 5 minutes. Stop when soft peaks form, and the whipped cream holds its shape. Place this whipped cream in a separate bowl for storage.
- Using the same mixing bowl, blend the room-temperature cream cheese with sugar until well mixed. Incorporate vanilla extract, pumpkin pie spice, cinnamon, and pumpkin puree, and mix on a low setting until combined. Set aside about 1/2 cup of the whipped cream for garnishing, then gently fold the remaining whipped cream into the pumpkin and cream cheese blend.
- Carefully fill the ramekins with the pumpkin mousse mixture using either a piping method or by spooning it in. Add a dollop of fresh whipped cream on top and serve straight away or chill in the refrigerator until it’s time to enjoy.
Notes
- Ensure the cream cheese is brought to room temperature to achieve a smooth and creamy texture in the pumpkin mousse.
- Chill the mixing bowl before whipping the heavy cream to create soft peaks for a light and fluffy topping.
- Adjust the sugar levels in both the whipped cream and pumpkin mousse to your desired taste preferences.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Calories: 350
- Fat: 25g
- Protein: 5g
Keywords: pumpkin mousse, whipped cream, graham cracker, pumpkin spice, creamy pumpkin, dessert recipe
