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+ servings
A glass of pumpkin cheesecake mouse, topped with whipped cream on a metal tray beside 4 others and a spoon.
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4.72 from 7 votes

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!
Prep Time20 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 1199kcal

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

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