Pumpkin Cheesecake Mousse with Gingersnap Crust and Salted Caramel Recipe

Introduction

This Pumpkin Cheesecake Mousse is a delightful blend of creamy pumpkin and spiced cheesecake flavors layered over a crunchy gingersnap crust. It’s a festive, light dessert perfect for autumn gatherings or any time you crave a seasonal treat.

Ingredients

• 1 cup gingersnap cookie crumbs
• 3 tbsp. butter, melted
• 1 tsp. sugar
• 1 tsp. cinnamon
• 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
• 8 oz. heavy whipping cream
• 6 tbsp. salted caramel, melted (such as Stonewall Kitchen Sea Salt Caramel Sauce)

Instructions

1. Step 1: In a food processor, crumble gingersnap cookies until you have 1 cup of fine crumbs. Add melted butter, sugar, and cinnamon, then pulse to combine. Evenly distribute the crumb mixture into serving glasses. Drizzle 1 tablespoon of salted caramel over the crumbs in each glass to form a thin layer. Refrigerate while preparing the mousse.
2. Step 2: In a large mixing bowl, combine cream cheese, brown sugar, white sugar, pumpkin purée, vanilla extract, and pumpkin spice. Beat with an electric mixer until smooth and well blended. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the pumpkin mixture.
3. Step 3: Transfer the mousse into a pastry-piping bag for easy filling. Allow the mousse to set in the refrigerator for at least one hour before serving. Pipe the mousse into the prepared glasses over the caramel and crumb layer and serve chilled.

Tips & Variations

• For a nutty twist, sprinkle chopped toasted pecans or walnuts on top before serving.
• Use homemade gingersnap cookies for a fresher crust flavor, or substitute graham cracker crumbs if preferred.
• If you don’t have a piping bag, simply spoon the mousse into the glasses in layers.
• Adjust pumpkin spice to taste or add a pinch of nutmeg for extra warmth.

Storage

Store leftover mousse covered in the refrigerator for up to 3 days. The mousse may firm up further when chilled. Before serving, allow it to sit at room temperature for a few minutes or gently whisk to restore creaminess. Do not freeze, as this can affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, the mousse can be made and refrigerated several hours or up to a day in advance, which allows the flavors to meld nicely. Just keep it covered to prevent it from absorbing other odors.

What can I use if I don’t have salted caramel sauce?

If you don’t have salted caramel sauce, you can make a quick caramel sauce at home or substitute with a drizzle of honey or maple syrup for a different but delicious finish.