NO-BAKE PUMPKIN MOUSSE CHEESECAKE
I always aim to have one no-bake dessert for the holidays to free up my oven schedule. This easy cheesecake combines the familiar spice of pumpkin pie with the light creaminess of cheesecake. No one will guess that this isn't a traditional baked cheesecake!
Provided by Dan Langan
Categories dessert
Time 8h30m
Yield 12 to 16 servings
Number Of Ingredients 17
Steps:
- For the crust: Spray the bottom and sides of a 9-inch springform pan with nonstick spray. Line the bottom with a round of parchment paper.
- Combine the cookie crumbs, pecans, brown sugar and salt in a food processor and pulse until fine. (Alternatively, you can crush the cookies very finely in a resealable gallon-size bag and chop the nuts as finely as possible; combine them in a bowl with the sugar and salt.) Add the melted butter and vanilla and pulse until evenly moistened. Press the mixture about 2 inches up the sides of the springform pan, then press to cover the bottom evenly. Place in the freezer while you prepare the filling.
- For the filling: Pour 3 tablespoons cold water into a small microwave-safe bowl and sprinkle the gelatin over the top. Set aside to bloom.
- In a stand mixer fitted with the paddle attachment, beat the cream cheese, brown sugar, pumpkin pie spice and salt on medium speed until smooth, about 2 minutes. Scrape the bowl and beat 1 minute. Beat in the pumpkin puree and vanilla, blending about 30 seconds.
- Place the bloomed gelatin in the microwave and microwave until the gelatin melts and the mixture is clear, 10 to 12 seconds. Stir a spoonful of the cream cheese mixture into the hot gelatin, then add the gelatin mixture to the mixing bowl and beat on medium speed until combined, about 15 seconds.
- Mix in the heavy cream on low speed until combined. Scrape the bowl, then whip at high speed for about 1 minute. Spread over the prepared crust. Smooth the top of the cream, as desired. Refrigerate, uncovered, 8 hours to overnight (or top with a plate, domed-side up, so it doesn't touch the surface of the cheesecake).
- For finishing: Unlatch and remove the sides of the springform pan. Before serving, sprinkle the edges of the cheesecake with the pecans and chocolate chips.
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Denis Mukhula
[email protected]This cheesecake is a must-try!
Update Mobile
[email protected]The perfect dessert for a special occasion!
The infinite eye of the cosmos
[email protected]The mousse filling is so light and fluffy!
Md Joni
[email protected]I love the no-bake crust!
am Chainylian
[email protected]This cheesecake is perfect for fall!
Rigo Cornejo
[email protected]This is the best pumpkin cheesecake I've ever had!
fazrina faiz
[email protected]Can't wait to try this
Azizi Azizi
[email protected]Looks delicious
M Reid
[email protected]I'll try this next time
M R Mijan
[email protected]Amazing!
Brian Banks
[email protected]This cheesecake was delicious! The mousse filling was light and fluffy, and the crust was perfectly crispy. I will definitely be making this again.
Wendell Tweh
[email protected]This cheesecake was a bit too sweet for my taste, but it was still enjoyable. The texture was smooth and creamy, and the pumpkin flavor was prominent.
Khazia Mullins
[email protected]I love pumpkin cheesecake, and this recipe did not disappoint! The mousse filling was light and fluffy, and the crust was perfectly crispy. I will definitely be making this again.
Asif Irshad
[email protected]This cheesecake was easy to make and tasted delicious! The mousse filling was smooth and creamy, and the graham cracker crust was the perfect complement. I will definitely be making this again.
Abdurauf Abdul
[email protected]I made this cheesecake for a potluck and it was a huge success! Everyone loved it. The mousse filling was light and fluffy, and the crust was perfectly crispy. I will definitely be making this again.
Zahraa Chrief
[email protected]This cheesecake was a bit too sweet for my taste, but it was still enjoyable. The texture was smooth and creamy, and the pumpkin flavor was prominent. I think it would be better with a less sweet filling.
dave colson
[email protected]I'm not usually a fan of pumpkin desserts, but this cheesecake changed my mind! The mousse filling was creamy and flavorful, and the graham cracker crust was the perfect complement. I will definitely be making this again.
Emery Hayward
[email protected]This pumpkin mousse cheesecake was a hit at my Thanksgiving gathering! The no-bake crust made it easy to prepare, and the mousse filling was light and fluffy. I topped it with whipped cream and pumpkin pie spice, which added a festive touch.