Description
Indulge in the creamy, seasonal goodness of this Pumpkin Cheesecake Mousse. A delightful dessert that combines the flavors of pumpkin, cinnamon, and caramel in a light and airy mousse.
Ingredients
Scale
Gingersnap Cookie Crust:
- 1 cup gingersnap cookie crumbs
- 3 tbsp. butter, melted
- 1 tsp. sugar
- 1 tsp. cinnamon
Cheesecake Mousse:
- 8 oz. cream cheese, whipped or very soft
- ½ cup brown sugar
- ½ cup white sugar
- 15 oz. pumpkin purée
- 1 tsp. real vanilla extract
- 1 tsp. pumpkin spice
- 8 oz. heavy whipping cream
- 6 tbsp. salted caramel, melted (Stonewall Kitchen Sea Salt Caramel Sauce)
Instructions
- Gingersnap Cookie Crust: Crumble gingersnaps in a food processor until you have 1 cup of crumbs. Mix with melted butter, sugar, and cinnamon. Distribute crumbs in serving glasses and layer with salted caramel. Refrigerate.
- Cheesecake Mousse: In a bowl, combine cream cheese, sugars, pumpkin purée, vanilla extract, and pumpkin spice. Beat until smooth. Whip heavy cream separately until stiff peaks form. Fold into pumpkin mixture. Chill, then pipe into glasses. Serve.
Notes
- You can garnish with additional caramel drizzle or whipped cream.
- For a richer flavor, let the mousse chill overnight.
- Prep Time: 20 minutes
- Category: Dessert
- Method: Chill, No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 26g
- Sodium: 240mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
Keywords: Pumpkin Cheesecake Mousse, Pumpkin Spice Dessert, Fall Dessert Recipe
