"We seldom get into trouble when we speak softly. It is only when we raise our voices that the sparks fly and tiny molehills become great mountains of contention."
Pumpkin White Chocolate Mousse Cheesecake (Egg-Free, Easily Gluten Free)
by Melanie Gunnell
Based on this ethereal,
amazing Vanilla
Bean White Chocolate Cheesecake, this egg-free,
pumpkin version you see before you today is so creamy, so luxurious,
so delicious, it kind of blows my mind. When I set out to make a
lightly spiced, seasonal pumpkin cheesecake, I didn’t realize
it would skyrocket to the top of my favorite cheesecakes of all time.
Perfect for a decadent
fall dessert on any given day, it would also make a very special
addition to your Thanksgiving menu* (is anyone planning yet or are
you cringing and curling into a quivery ball at the thought?). It
doesn’t hurt that the silky, creamy, pumpkin cheesecake is
topped with a rich white chocolate mousse layer. Such extreme
yumminess, it isn’t even funny.
Pumpkin White Chocolate Mousse Cheesecake Yield: Serves 8-12
If you only have a
9-inch springform pan, you can use it also (I've made it in both a
9-inch and 10-inch pan). Keep in mind the pan will be VERY full and
it will probably take another 10 minutes of baking time for the
cheesecake.
For the white chocolate
topping, I've given instructions for mixing with an electric mixer.
If you want an alternative, I very often whip this (and other similar
whipping cream/cream cheese ingredients) up in my Blendtec.
I don't beat the cream
separately, I just add all the ingredients except the melted white
chocolate and process until thick and smooth, then add the white
chocolate and mix again.
Also, remember that
cheesecakes are the best kind of desserts to serve for entertaining
because they can be (and should be) made ahead of time. This
cheesecake can be made and refrigerated for a day or so before
serving.
Ingredients
Crust:
2 cups graham cracker crumbs (about 14 rectangle crackers)
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
8 tablespoons butter, melted
Cheesecake:
3 (8 ounces each) packages cream cheese, softened
1 1/2 cups sour cream
3 tablespoons cornstarch
1 1/2 cups granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Pinch of cloves
1 teaspoon vanilla extract
1 (15-ounce) can pumpkin puree (or about 2 cups if using homemade)
White Chocolate Topping:
1 cup heavy whipping cream
1/4 teaspoon vanilla extract
2 tablespoons powdered sugar
1/4 teaspoon ground cinnamon
Pinch ground nutmeg
4 ounces cream cheese, softened
4 ounces white chocolate, melted
Directions
For the crust, preheat the oven to
375 degrees F. Combine the graham cracker crumbs, sugar, cinnamon,
and nutmeg. Stir in the melted butter and mix until combined and it
looks like wet sand. Press the crumbs into the bottom and just a bit
up the sides of a 10-inch springform pan. Place the springform pan
on a foil-lined larger baking pan and bake for about 8 minutes until
the crust is just lightly golden and smells fragrant. Remove from
the oven and let cool. Reduce the heat to 350 degrees F.
For the cheesecake batter, in the
bowl of an electric stand mixer fitted with the whisk attachment (or
in a bowl with a handheld electric mixer), whip together the cream
cheese and sour cream until just combined. Add the cornstarch,
sugar, cinnamon, nutmeg and cloves and mix until incorporated. Mix
in the vanilla and pumpkin until just combined.
Spread the batter evenly over the
crust and bake (keeping the pan still on the foil-lined baking
sheet; helps prevent any leaking butter/batter from dirtying your
oven) for 45-60 minutes, until the edges are set and the center
slightly jiggles. Let the cheesecake cool completely.
For the white chocolate topping,
in a medium bowl, beat the cream and vanilla with an electric mixer
(handheld or stand mixer) until soft peaks form. Add the powdered
sugar, cinnamon and nutmeg and mix until combined and the peaks are
slightly stiffer. In a separate bowl, beat the cream cheese until
fluffy. Add the white chocolate and mix until smooth and creamy.
Fold in the whipped cream, taking care not to deflate the whipped
cream, and mix gently with a rubber spatula, lifting and turning the
cream, until the mousse is combined and creamy.
Spread the white chocolate topping
on top of the cooled cheesecake. Refrigerate for at least 1-2 hours
or up to a day. Garnish with a light dusting of freshly grated
nutmeg, if desired.
Melanie Gunnell is a food-loving, chocolate-obsessed mom who has a desperate need to share
her favorite tried-and-true recipes with the world. In a past life she graduated from Brigham
Young University with a degree in public health, but for the past ten years, stay-at-home
motherhood has been her job along with blogging-from-home for the past five.
She resides in the brilliantly cold tundra of Northern Minnesota with her husband and their brood
of five children: four boys and one tiny, bossy girl. Dark chocolate (particularly the act of
shoving chocolate chips in her mouth whilst hiding in the pantry) is her coping skill of choice for
both the never-ending winters and the never-ending wrestling matches in her front room.