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Home » Autumn » Heavenly Pumpkin Cheesecake Mousse

Heavenly Pumpkin Cheesecake Mousse

Published: Nov 13, 2017 · Modified: Mar 1, 2021 by Genevieve Morrison · This post may contain affiliate links

Jump to Recipe Print Recipe

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!

A glass of pumpkin cheesecake mouse, topped with whipped cream on a metal tray beside 4 others and a spoon.

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.

A hand sinking a silver spoon into a glass of pumpkin mousse.

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

For more inspiration, subscribe to my newsletter, follow me on Instagram, on Pinterest, tiktok and Facebook! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

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A glass of pumpkin cheesecake mouse, topped with whipped cream on a metal tray beside 4 others and a spoon.

Pumpkin Cheesecake Mousse

With its creamy texture, gingersnap crumble crust and layer of salted caramel, your guests will swoon over this heavenly pumpkin cheesecake mousse!
4.72 from 7 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 1199kcal
Author: Genevieve Morrison

Equipment

  • food processor
  • 2 large mixing bowls
  • electric hand mixer
  • pastry piping bag and tip

Ingredients

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
US Customary – Metric

Instructions

  • 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.

Notes

You’ll want to serve these desserts within an hour of piping them into glasses, so if you don’t want to be mixing pumpkin mousse right before your party, simply make it the day before and spoon it into an air-tight plastic bag or pastry-piping bag you can seal.
Pipe it into your glasses a half hour to an hour or so before serving.

Nutrition

Serving: 5ounces | Calories: 1199kcal | Carbohydrates: 63g | Protein: 4g | Fat: 105g | Saturated Fat: 25g | Cholesterol: 109mg | Sodium: 340mg | Potassium: 182mg | Fiber: 1g | Sugar: 40g | Vitamin A: 1260IU | Vitamin C: 0.4mg | Calcium: 115mg | Iron: 1.7mg
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Reader Interactions

Comments

  1. Laurie Siegmund

    November 20, 2022 at 5:28 am

    Ok, I know that I already made these for an event. I mentioned that everyone raved about them but, to be honest, I didn’t event taste one because I don’t love sweets. I made them again tonight for a dinner party and just had to taste it. Wow, it was delicious. I knew to dig right to the bottom of the glass for the gingerbread and salted caramel goodness. My guests took the two leftovers home as we are not sweet eaters. I didn’t save a bit of the gingerbread crumbs for the topping but I drizzled a bit of the salted caramel sauce on top of the whipped cream. You never disappoint Genevieve! I tell all of my friends to find and follow!

    Reply
    • Genevieve Morrison

      November 20, 2022 at 1:21 pm

      Awww, thank you so much Laurie! Xoxo!

      Reply
  2. Laurie Siegmund

    October 16, 2022 at 11:06 pm

    Well these were a hit today at a Lady’s luncheon that I catered. It was for 25 ladies and I made the recipe X4. There was one LG. Ziploc left over. The hostess was so elated that she had it to take home. Many rave reviews! It’s a keeper and perfect for the Holidays coming up.

    Reply
    • Genevieve Morrison

      October 16, 2022 at 11:55 pm

      Oh how nice! I’m so happy it worked out! Thank you for letting me know! Xoxo

      Reply
  3. Laurie

    October 13, 2022 at 2:52 pm

    Thank you!

    Reply
  4. Laurie Siegmund

    October 12, 2022 at 2:24 am

    Hi Genevieve. I am making this for a ladies Fall luncheon on Sunday. It says that it serves 6. What size of serving dishes did you use. I didn’t want to serve in the mini cups so I got 7 oz. I am serving 25 ladies. Thank you!!

    Reply
    • Genevieve Morrison

      October 12, 2022 at 12:41 pm

      The servings are about 5-6 ounces. My glasses hold ½cup but I overfilled them, so my servings were about 6 ounces when filled. I think you should be perfect with glasses that hold 7 oz. You’ll just want to multiply the recipe by 4.

      Reply
  5. Erin

    November 01, 2020 at 2:59 am

    I made this for Halloween tonight, since the normal activities are out the window. It was DELICIOUS- I dropped some off at my grandparents house too!

    I do have one question- my came out much more …liquid-y?? I couldn’t pipe the mix into a swirl, there was very much just a controlled pour going on. Do you know why that could be? (That said: the recipe is still delicious!!!!! And I’m absolutely gonna make this for thanksgiving too!!)

    Reply
    • Genevieve Morrison

      November 01, 2020 at 3:18 am

      So happy you liked it! Hummmm… if it was a little liquid-y, it could have been maybe the cream wasn’t whipped enough? Or possibly, did you happen to use whipped cream cheese? It’s a little tough to tell. But I’m so happy you liked it, regardless!

      Reply
      • Erin

        November 01, 2020 at 3:44 am

        I didn’t have whipped cream cheese, so I used regular- would that have done it?

        Reply
        • Genevieve Morrison

          November 01, 2020 at 4:34 am

          Nope. You used the right cream cheese. Maybe the cream wasn’t whipped enough? That’s the only thing I can think of 🤔

          Reply

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