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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
.jpg)
Pakhtoon Gamer
[email protected]This cheesecake is a must-try for any pumpkin lover! The mousse filling is so creamy and delicious.
Md Khaled
[email protected]Overall, I thought this cheesecake was just okay. It wasn't bad, but it wasn't amazing either.
Iulia Guschievici
[email protected]This cheesecake is a bit too sweet for my taste, but I still enjoyed it. I think next time I'll use less sugar in the mousse filling.
Bizzarelzard
[email protected]I love that this cheesecake is no-bake! It's so easy to make and it's always a hit with my guests.
Matovu Derick
[email protected]This cheesecake is the perfect fall dessert! It's easy to make and it's always a crowd-pleaser.
Suze Thermidore
[email protected]I'm not a big fan of pumpkin, but I loved this cheesecake! The mousse filling was so light and fluffy, and the crust was the perfect combination of crunchy and chewy.
Tucker Craft-Knuth
[email protected]This cheesecake is a must-try for any pumpkin lover! The mousse filling is so creamy and delicious.
Talat Iqbal
[email protected]I love this cheesecake! It's so easy to make and it's always a hit with my friends and family.
Owisee Baloch
[email protected]This cheesecake is perfect for fall! The pumpkin flavor is delicious and the mousse filling is so light and fluffy.
Indal Raut
[email protected]Overall, I thought this cheesecake was just okay. It wasn't bad, but it wasn't amazing either.
Mason Vela
[email protected]The crust was a little too crumbly for my taste, but the mousse filling was delicious.
Christian Billions
[email protected]This cheesecake was a little too dense for my taste. I think I would have preferred a lighter, fluffier mousse filling.
Daniel Ndambuki
[email protected]I had some trouble getting the mousse filling to set properly. I think I might have overbeaten it. But even though it was a little runny, it still tasted delicious.
Khanzada khan khan
[email protected]This cheesecake was a bit too sweet for my taste, but my family loved it. I think next time I'll use less sugar in the mousse filling.
Musayyab shah
[email protected]I'm not a huge fan of pumpkin, but I loved this cheesecake! The mousse filling was so light and airy, and the crust was the perfect balance of sweet and salty.
Bel Ahmed
[email protected]This cheesecake is so easy to make and it always turns out perfect. I love that I can make it ahead of time and it's always a crowd-pleaser.
Samrat Mondal
[email protected]I made this cheesecake for a potluck and it was gone in minutes! Everyone raved about how delicious it was. The pumpkin mousse filling was light and fluffy, and the crust was the perfect combination of crunchy and chewy.
Prince Naeem
[email protected]This no-bake pumpkin mousse cheesecake was a hit at our Thanksgiving gathering! The creamy mousse filling was perfectly complemented by the graham cracker crust. It was a delicious and easy dessert that everyone loved.