Melissa's Pumpkin Cheesecake with Vanilla Mousse

Indulge in the ultimate fall dessert with Melissa's Pumpkin Cheesecake with Vanilla Mousse—a rich, velvety cheesecake that beautifully marries the warm, spiced notes of pumpkin pie with the luxurious creaminess of classic cheesecake. Built on a buttery graham cracker crust, this show-stopping treat features a silky pumpkin-spiced filling that's baked to perfection, then topped with a pillowy layer of homemade vanilla bean mousse. Perfect for holiday gatherings or any special occasion, this cheesecake brings together the comforting flavors of autumn with an elegant, crowd-pleasing finish. Easy-to-follow directions, a dreamy texture, and a stunning presentation make this dessert a must-try for pumpkin lovers everywhere.

Nutriscore Rating: 42/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 10

Ingredients

• 2 cups Graham cracker crumbs
• 1.25 cups Granulated sugar
• 0.5 cups Unsalted butter, melted
• 24 ounces Cream cheese, softened
• 1 cup Pumpkin puree
• 0.5 cups Sour cream
• 3 Eggs
• 2 teaspoons Vanilla extract
• 2 teaspoons Pumpkin pie spice
• 1 cup Heavy whipping cream
• 0.5 cups Powdered sugar
• 1 teaspoon Vanilla bean or vanilla extract

Directions

Step 1

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leakage.

Step 2

In a bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and the melted butter. Press the mixture firmly into the bottom of the springform pan to form the crust. Bake for 10 minutes, then set aside to cool slightly.

Step 3

In a large mixing bowl, beat the cream cheese and 1 cup of granulated sugar until smooth and fluffy. Add the pumpkin puree, sour cream, and vanilla extract, mixing until combined.

Step 4

Add the pumpkin pie spice and mix well. Then, add the eggs one at a time, mixing just until incorporated. Avoid overmixing.

Step 5

Pour the cheesecake batter over the crust in the prepared pan. Place the pan in a large roasting pan and add enough hot water to the roasting pan to reach halfway up the side of the springform pan.

Step 6

Bake the cheesecake for 60 minutes, or until the center is slightly jiggly but the edges are set. Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour.

Step 7

Remove the cheesecake from the water bath and let it cool completely at room temperature. Cover and refrigerate for at least 4 hours, preferably overnight.

Step 8

To make the vanilla mousse, whip the heavy cream with a hand mixer until soft peaks form. Gradually add the powdered sugar and vanilla bean seeds or vanilla extract, then continue whipping until stiff peaks form.

Step 9

Spread the vanilla mousse evenly over the top of the chilled cheesecake.

Step 10

Carefully remove the cheesecake from the springform pan and transfer it to a serving plate. Slice and serve. Store leftovers covered in the refrigerator.

Nutrition Facts

Serving size	(2112.3g)

Amount per serving	% Daily Value*
Calories	6898.6

Total Fat 482.6g	0%
Saturated Fat 280.2g	0%
Polyunsaturated Fat 1.9g
Cholesterol 1872.0mg	0%
Sodium 4064.3mg	0%
Total Carbohydrate 565.8g	0%
Dietary Fiber 13.7g	0%
Total Sugars 409.1g
Protein 85.8g	0%

Vitamin D 123IU	0%
Calcium 1155.8mg	0%
Iron 17.4mg	0%
Potassium 1805.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.5%

Protein: 4.9%

Carbs: 32.6%