Description
Silky pumpkin cheesecake mousse offers an elegant dessert experience without turning on the oven. Creamy layers of seasonal spices and smooth cream cheese create a luxurious treat perfect for autumn gatherings and holiday celebrations.
Ingredients
Scale
Main Ingredients:
- 6 ounces (170 grams) full-fat cream cheese
- 1 cup (240 grams) canned pumpkin puree
- 1 ½ cups (360 milliliters) heavy whipping cream
Spices and Flavorings:
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- Pinch of ground cloves
- 1 teaspoon pure vanilla extract
Sweeteners:
- 1 cup (120 grams) powdered sugar
Optional Topping:
- ½ cup (60 grams) crushed gingersnaps
Instructions
- Whip heavy cream in a stand mixer on high speed until it becomes frothy and voluminous, approximately 2 minutes.
- Incorporate powdered sugar and vanilla extract into the whipped cream, beating until soft, billowy peaks emerge. Transfer this airy mixture to a separate container and set aside.
- Utilize the same mixer bowl without washing and beat cream cheese on medium speed until silky and uniform.
- Introduce pumpkin puree and warming spices (cinnamon, nutmeg, ginger, and cloves) into the cream cheese, blending thoroughly and scraping bowl edges to ensure complete integration.
- Gently fold most of the prepared whipped cream into the pumpkin mixture, creating a smooth, luxurious mousse texture.
- For immediate serving, create a delicate base in ramekins by sprinkling crushed gingersnap cookies along the bottom.
- Elegantly pipe the pumpkin mousse into prepared ramekins using a piping bag with a large decorative tip.
- Embellish each mousse serving with a graceful dollop of reserved whipped cream and a light dusting of ground cinnamon.
- Refrigerate the mousse for a minimum of one hour to allow flavors to meld and texture to set. Consume within two days for optimal freshness and quality.
Notes
- Whip cream to soft peaks before adding sugar for a light, airy texture that elevates the entire dessert.
- Spice blend of cinnamon, nutmeg, ginger, and cloves creates a warm, autumnal flavor profile that captures the essence of fall.
- Fold whipped cream gently into cream cheese mixture to maintain its delicate, fluffy consistency and prevent deflating.
- Optional gingersnap base adds a delightful crunch and complementary spice that enhances the pumpkin mousse experience.
- Chill for at least an hour to allow flavors to meld and mousse to set, creating a perfectly smooth and creamy dessert.
- Store leftovers in the refrigerator and consume within two days for the best taste and texture.
- Prep Time: 15 minutes
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 370
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg