No-Bake Pumpkin Mousse Cheesecake
- Level: Easy
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 26 servings
- Calories
- 322
- Total Fat
- 22
- Saturated Fat
- 10
- Carbohydrates
- 29
- Dietary Fiber
- 1
- Sugar
- 19
- Protein
- 3
- Cholesterol
- 46
- Sodium
- 229
- Total: 8 hr 30 min (includes chilling time)
- Active: 30 min
Ingredients
Crust:
Nonstick cooking spray
2 3/4 cups gingersnap cookie crumbs (from about 45 cookies)
1/4 cup chopped toasted pecans
1 tablespoon light brown sugar
2 pinches fine salt
1 stick (8 tablespoons) unsalted butter, melted
1 teaspoon pure vanilla extract
Filling:
1 tablespoon powdered gelatin
Three 8-ounce packages cream cheese, softened
1 cup lightly packed light brown sugar
3/4 to 1 teaspoon pumpkin pie spice
Pinch fine salt
3/4 cup pure pumpkin puree (solid pack)
1 tablespoon pure vanilla extract
1/2 cup plus 2 tablespoons heavy cream
Finishing:
1/4 cup chopped toasted pecans
2 tablespoons mini chocolate chips or chopped semisweet chocolate
Directions
- 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.