Melissa's Pumpkin Cheesecake With Vanilla Mousse Recipe

Name: Melissa's Pumpkin Cheesecake With Vanilla Mousse
Prep time: 60 min
Cook time: 390 min
Total time: 450 min
Yield: Serves 1 or more
Ingredients: 1 cup pecans; Light Brown Sugar; Ground Cinnamon; Salted Butter; 1 (8 ounce) package cream cheese; 1 (15 ounce) can pumpkin puree; 3 large eggs; 1 large egg yolk; 1 cup sour cream; 1/4 cup powdered sugar; Ground Nutmeg; Ground Cloves; All Purpose Flour; 1 teaspoon vanilla extract; 1 teaspoon vanilla extract; Cool Whip Topping

Indulge in this decadent pumpkin cheesecake, reimagined without the traditional graham cracker crust! This recipe, a delightful fusion of classic techniques and creative flair, features a crunchy pecan crust and a smooth, creamy pumpkin filling topped with a light and airy vanilla mousse. Perfect for fall gatherings or a special treat any time of year. Get ready for rave reviews! This recipe is easily customizable – add more mousse, make a crispier crust, or even freeze it for later. Detailed instructions and tips ensure success, even for novice bakers.

Prep Time 60 mins

Cook Time 390 mins

Calories 500.1 kcal

Protein 14g

Rating 0.0 (1 Reviews)

Melissa's Pumpkin Cheesecake With Vanilla Mousse

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Melissa's Pumpkin Cheesecake With Vanilla Mousse

1 cup pecans
Light Brown Sugar
Ground Cinnamon
Salted Butter
1 (8 ounce) package cream cheese
1 (15 ounce) can pumpkin puree
3 large eggs
1 large egg yolk
1 cup sour cream
1/4 cup powdered sugar
Ground Nutmeg
Ground Cloves
All Purpose Flour
1 teaspoon vanilla extract
1 teaspoon vanilla extract
Cool Whip Topping

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How to Make Melissa's Pumpkin Cheesecake With Vanilla Mousse

Preheat oven to 350°F (175°C).
Finely chop 1 cup pecans (no large chunks).
In a medium bowl, combine chopped pecans, 1/2 cup packed brown sugar, and 1 teaspoon ground cinnamon. Mix with an electric mixer until well blended.
Add 1/2 cup (1 stick) melted unsalted butter to the pecan mixture and mix until combined.
Press the mixture firmly into the bottom of a 9-inch springform pan. Set aside.
For the filling: Beat 3 (8 ounce) packages of cream cheese until smooth and creamy.
Add 1 (15 ounce) can pumpkin puree, 3 large eggs, 1 large egg yolk, 1 cup sour cream, 1 1/2 cups granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves. Mix until well combined.
Add 1/4 cup all-purpose flour and 1 teaspoon vanilla extract. Beat until just combined. Do not overmix.
Pour the filling into the prepared crust and spread evenly.
Bake for 1 hour. Remove from oven and let cool on a wire rack for 15 minutes.
Cover with plastic wrap and refrigerate completely (at least 4 hours or overnight).
For the mousse: In a large bowl, beat 1 (8 ounce) package cream cheese, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract until smooth.
Gently fold in 8 ounces of whipped topping (Cool Whip or equivalent).
Spread the mousse evenly over the chilled cheesecake.
Cover with plastic wrap and refrigerate for at least 4 hours.
Remove the rim of the springform pan before serving.
Garnish is optional!