Pumpkin Mousse Cheesecake
Serves 10
15 mins prep
120 mins Chilling Time
135 mins total
A smooth, creamy no-bake pumpkin cheesecake with beautifully light, airy mousse texture.
Pumpkin Mousse Cheesecake
Chocolate Oreo Crust
Garnishes
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
