Ginger Crunch Pumpkin Mousse Cheesecake

1
Nancy A.

By
@HometownCreativeCook

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.

Rating:

☆☆☆☆☆ 0 votes

Serves:
10
Prep:
20 Min
Cook:
20 Min
Method:
Refrigerate/Freeze

Ingredients

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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
    cinnamon
  • 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

Step-by-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.
  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.

Printable Recipe Card

About Ginger Crunch Pumpkin Mousse Cheesecake

Course/Dish: Other Desserts
Main Ingredient: Dairy
Regional Style: American




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