Ginger Crunch Pumpkin Mousse Cheesecake
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- 2 1/4 c
- gingerbread or ginger snap cookie crumbs
- 5 Tbsp
- melted butter
- 1 1/2 c
- plus 2 teaspoons sugar
- 3 pkg
- (8 ounces each) cream cheese, softened at room temperature
- 1/2 tsp
- envelope unflavored gelatin (1/2 cup cold water)
- 2/3 c
- evaporated milk
- 2 c
- canned pumpkin pie mix
- 1 c
- heavy cream, whipped
Preheat oven to 350 degrees.
Spray bottom and up sides of 9 inch spring form pan with baking spray.
In medium bowl, mix together, 1 3/4 cups(reserving 1/2 cup for topping) gingerbread/gingersnap cookie crumbs, 5 tablespoons melted butter, and 2 teaspoons sugar.
Pat down and up sides of prepared pan.
Bake for 15 minutes.
Cool, set aside.
In large bowl of stand mixer, add in 3 packages softened cream cheese. 1 1/2 cups of sugar, and 1/2 teaspoon cinnamon, beat until fluffy.
Meanwhile, in small saucepan, add in 1/2 cup cold water,sprinkle in gelatin and let stand 1 minute.
Stir over low heat until dissolved, about 3 minutes, set aside.
Add in evaporated milk to cream cheese mixture, beat until creamy.
Beat in gelatin, then pumpkin pie mix until well incorporated; fold in whipped cream until well combined.
Pour into prepared crust.
Refrigerate for several hours or overnight.
After dessert is chilled and set, remove sides of pan.
Sprinkle remaining 1/2 cup cookie crumbs over top.
Serve on your favorite cake plate or stand.
Upon serving, store in refrigerator.