With its creamy texture, gingersnap crumble crust and layer of salted caramel, your Halloween or Thanksgiving guests will swoon over this heavenly pumpkin cheesecake mousse!
I love it for a few reasons. First, and most importantly, it’s shockingly delicious. Second, a little bit goes a long way, so I can serve them in dainty glasses away from the dinner table.
I like to serve them after I’ve told my guests to return to the “parlor” (the section of my studio apartment with the couch) after dinner is finished.
I just quickly fix a round of after-dinner cocktails, then pull these already prepared out of the fridge and serve on a little tray without having to clean and reset the dinner table for dessert.
I hope you love this pumpkin cheesecake mousse as much as I do!
Help Yourself to a Little More Cozy, Autumn Inspiration
- Pumpkin Spice Carrot Cupcakes
- Instant Pot Pumpkin Risotto with Caramelized Onions
- How to Create a Gorgeous Autumn Crudités
- Super Simple Mini-Pumpkin Pies
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Pumpkin Cheesecake Mousse
- food processor
- 2 large mixing bowls
- electric hand mixer
- pastry piping bag and tip
For the crumble crust:
- 1 cup gingersnap cookie crumbs
- 3 tbsp. butter – melted
- 1 tsp. sugar
- 1 tsp. cinnamon
For the mousse:
- 8 oz. cream cheese – whipped (or very soft)
- ½ cup brown sugar
- ½ cup white sugar
- 15 oz. pumpkin purée
- 1 tsp. real vanilla extract
- 1 tsp. pumpkin spice – or mix 3 tbsp. ground cinnamon, 2 tsp. ground ginger, 2 tsp. ground nutmeg, 1 ½ tsp. ground allspice and 1 ½ tsp. ground cloves
- 8 oz. heavy whipping cream
- 6 tbsp. salted caramel – melted – I used Stonewall Kitchen Sea Salt Caramel Sauce for this dessert
- Crumble gingersnaps in a food processor on a purée setting until you have 1 cup of crumbs. Add 3 tbsp. melted butter, 1 tsp. sugar and 1 tsp. cinnamon. Pulse to incorporate. Distribute crumbs evenly into serving glasses. Pour 1 tbsp. salted caramel into each glass over crumbs in a thin layer. Refrigerate while making mousse.
- In a large mixing bowl, add 8 oz. cream cheese, ½ cup brown sugar, ½ cup white sugar, 15 oz. pumpkin purée, 1 tsp. vanilla extract and 1 tsp. pumpkin spice. Beat with an electric mixer until smooth. In a separate bowl, whip 8 oz. heavy cream until stiff peaks form. Fold the whipped cream into the pumpkin mixture.
- Spoon into a pastry-piping bag. Allow to "set" in the refrigerator for at least an hour. Fill your glasses and serve.