Pumpkin Mousse Cheesecake Recipe (With Video)

Prep Time:

50 mins

Cook Time:

30 mins

Total Time:

1 hr 40 mins

Servings:

18

You simply must give this pumpkin mousse cheesecake a try this Thanksgiving. Elegant, decadent, and just right for the season, it may just become a staple on your holiday menu. Chef Brad Farmerie shared the recipe with Martha; it features a buttery graham crust topped with layers of tangy cheesecake and rich pumpkin mousse, all capped off with swoops of pillowy whipped cream. Start making it a day before you plan to serve it, to allow the mousse time to set up in the refrigerator. Once chilled, it’s easy to slice into squares—and it makes plenty, so you’ll have more than enough to serve a crowd.

Slices of pumpkin mousse cheesecake on plates with a fork coffee cup in the background — Credit:
Kelsey Hansen

Pumpkin Mousse Cheesecake Layers

This elegant dessert has four delicious layers:

Crust: The simple crust of this decadent dessert is made with just three ingredients: graham cracker crumbs, melted butter, and sugar. Be sure to press it firmly into the baking dish to form a sturdy base.

Cheesecake: Atop the crust sits another three-ingredient layer: the cheesecake. Creamy and tangy, it's made by beating together cream cheese, eggs, and sugar. Let the cream cheese come to room temperature before mixing—it'll combine more easily with the eggs that way.

Mousse: The pièce de résistance of this dessert is the creamy pumpkin mousse. It starts with a custard made of egg yolks, pumpkin, sugar, and milk, which is cooked gently over a double boiler until thickened. Then, gelatin is mixed in to give a touch of springiness, and whipped egg whites are folded in to lighten the mousse.

Topping: Cool, ethereal whipped cream serves as the final layer. Instead of spreading it over the pumpkin mousse, you can add a dollop to each slice when serving.

Key Equipment Needs

Baking dish: This recipe is made in a 9-by-13-inch baking dish. You can use a glass or ceramic option with equally good results.

Mixing bowls: You'll need two large mixing bowls—one must be heatproof for cooking the custard—and a small bowl or liquid measuring cup for blooming the gelatin.

Saucepan: Fill a medium saucepan or pot with a few inches of water to cook the custard over (just be sure the bottom of the bowl is not touching the water).

Electric mixer: An electric mixer is used to beat together the cheesecake ingredients, whip the egg whites, and make the whipped cream. Given the amount of mixing, we don't recommend doing it by hand.

This recipe features raw eggs, which should not be served to pregnant people, babies, young children, or anyone whose health is compromised.

Directions

Ingredients for making a pumpkin mousse cheesecake arranged on a white surface — Credit:
Kelsey Hansen

Preheat oven and prep dish:

Preheat oven to 350°F. Butter a 9-by-13-inch baking dish; set aside.
Make the crust:

In a large bowl, combine melted butter, graham cracker crumbs, and sugar; stir until well combined. Press graham cracker mixture into bottom of prepared baking dish in an even layer; set aside.

Credit:
Kelsey Hansen
Make cheesecake:

In the bowl of an electric mixer fitted with the whisk attachment, whisk together cream cheese, eggs, and sugar until fluffy.

Credit:
Kelsey Hansen
Spread over crust and bake:

Spread cheesecake mixture over crust in baking dish. Transfer to oven and bake for 20 minutes. Remove from oven and let cool.

Credit:
Kelsey Hansen
Soften gelatin:

Fill a small bowl or liquid measuring cup with 1/4 cup water. Sprinkle gelatin over top and let soften.

Credit:
Kelsey Hansen
Make mousse:

In a large heatproof bowl, mix together pumpkin, egg yolks, 1/2 cup sugar, milk, salt, and cinnamon. Set bowl over (but not touching) simmering water; whisk pumpkin mixture until thickened, 8 to 10 minutes. Remove bowl from heat and whisk in gelatin mixture. Let cool to room temperature.

Credit:
Kelsey Hansen

Credit:
Kelsey Hansen
Beat egg whites:

In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until soft peaks form. Add remaining 1/4 cup sugar and continue whisking until medium peaks form. Fold into cooled pumpkin mixture. Spread pumpkin mixture over cheesecake; Cover and transfer to refrigerator until set, at least 8 hours and up to overnight.

Credit:
Kelsey Hansen

Credit:
Kelsey Hansen
Make whipped cream:

In the bowl of an electric mixer fitted with the whisk attachment, whisk together heavy cream, sugar, and vanilla until soft peaks form. Spread over cake or serve cheesecake with a dollop on the side.

Credit:
Kelsey Hansen

Credit:
Kelsey Hansen

How to Serve Pumpkin Mousse Cheesecake

This dessert requires at least 8 hours of chilling to ensure the gelatin layer fully sets. Don't rush the chilling step as it's important for clean, sliceable squares.

For an even more show-stopping finish, make like Chef Farmerie and top each piece with a few pomegranate seeds and toasted pepitas. It adds a delightful pop of color and a textural contrast that takes this dessert over the top.