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November 18, 2014
Melís Kitchen Cafe
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 didnít realize it would skyrocket to the top of my favorite cheesecakes of all time.

Which is saying a lot since I love me some cheesecake.

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 doesnít hurt that the silky, creamy, pumpkin cheesecake is topped with a rich white chocolate mousse layer. Such extreme yumminess, it isnít even funny.

* And... speaking of Thanksgiving menus, in honor of the upcoming Thanksgiving {US} holiday, Iíve added a link here

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.




White Chocolate Topping:


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Recipe Source: from Melís Kitchen Cafe (based on this Vanilla Bean Cheesecake Recipe)

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