ginger crunch pumpkin mousse cheesecake

Name: Ginger Crunch Pumpkin Mousse Cheesecake
Prep time: 20 min
Cook time: 20 min
Yield: 10
Cuisine: American
Ingredients: 2 1/4 cup(s) gingerbread or ginger snap cookie crumbs; 5 tablespoon(s) melted butter; 1 1/2 cup(s) plus 2 teaspoons sugar; 3 package(s) (8 ounces each) cream cheese, softened at room temperature; 1/2 teaspoon(s) cinnamon; 1 - envelope unflavored gelatin (1/2 cup cold water); 2/3 cup(s) evaporated milk; 2 cup(s) canned pumpkin pie mix; 1 cup(s) heavy cream, whipped

13 Pinches 5 Photos

Nancy A.

Wyckoff, NJ

Updated on Sep 4, 2015

My family and I love the Fall, when the nights get cooler, and the leaves on the trees start turning beautiful shades of yellow, red and orange, and, of course...Pumpkin Pie! I created this dessert many years ago, by combining two of my family's favorites, pumpkin pie and cheesecake, and adding a new twist that makes this dessert, light, fluffy, spicy, crunchy and delicious, which makes a perfect dessert for all your Fall and Holiday gatherings.

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Ginger Crunch Pumpkin Mousse Cheesecake, combines two family favorites, pumpkin pie and cheesecake into a light, fluffy, spicy and crunchy delicious dessert with a new twist.

prep time 20 Min

cook time 20 Min

method Refrigerate/Freeze

yield 10 serving(s)

Ingredients

2 1/4 cups gingerbread or ginger snap cookie crumbs
5 tablespoons melted butter
1 1/2 cups plus 2 teaspoons sugar
3 packages (8 ounces each) cream cheese, softened at room temperature
1/2 teaspoon cinnamon
1 - envelope unflavored gelatin (1/2 cup cold water)
2/3 cup evaporated milk
2 cups canned pumpkin pie mix
1 cup heavy cream, whipped

How To Make ginger crunch pumpkin mousse cheesecake

Step 1

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.

Step 2

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.
Step 3

Serving: 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.
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