Ginger Crunch Pumpkin Mousse Cheesecake
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2 1/4 cgingerbread or ginger snap cookie crumbs
5 Tbspmelted butter
1 1/2 cplus 2 teaspoons sugar
3 pkg(8 ounces each) cream cheese, softened at room temperature
1envelope unflavored gelatin (1/2 cup cold water)
2/3 cevaporated milk
2 ccanned pumpkin pie mix
1 cheavy cream, whipped
How to Make Ginger Crunch Pumpkin Mousse Cheesecake
- To make the crust:
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.
- To make filling:
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.