Real Recipes From Real Home Cooks ®

ginger crunch pumpkin mousse cheesecake

Recipe by
Nancy A.
Wyckoff, NJ

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.

yield 10 serving(s)
prep time 20 Min
cook time 20 Min
method Refrigerate/Freeze

Ingredients For ginger crunch pumpkin mousse cheesecake

  • 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
  • 1
    envelope unflavored gelatin (1/2 cup cold water)
  • 2/3 c
    evaporated milk
  • 2 c
    canned pumpkin pie mix
  • 1 c
    heavy cream, whipped

How To Make ginger crunch pumpkin mousse cheesecake

  • 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.
  • 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.
  • 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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