Martha Stewart Pumpkin Mousse Cheesecake

Martha Stewart Pumpkin Mousse Cheesecake, easy and made the night before Thanksgiving, chills overnight while the gelatin sets. Buttery graham crust, tangy cream cheese, spiced cinnamon pumpkin mousse, and vanilla whipped cream in one 9x13 pan for a fall crowd of 18.

She cooks pumpkin puree with cinnamon, egg yolks, and milk over a double boiler, then folds in whipped egg whites for a light mousse. Bloom the gelatin before adding it, because that step gives you clean sliceable squares.

Martha Stewart Pumpkin Mousse Cheesecake

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

18

servings

Prep time

50

minutes

Cooking time

30

minutes

Calories

290

kcal

Creamy pumpkin custard folded with whipped egg whites sits over a tangy cream cheese layer and a crunchy graham crust, topped with billowy vanilla whipped cream.

Ingredients

• For the Crust:
  

• 1/2 cup (1 stick) melted unsalted butter, plus more, unmelted, for pan
  

• 1 3/4 cups graham cracker crumbs
  

• 1/4 cup sugar
  

• For the Cheesecake:
  

• 1 (8-ounce) package cream cheese, room temperature
  

• 2 large eggs
  

• 3/4 cup sugar
  

• For the Mousse:
  

• 1 (¼-ounce) envelope gelatin
  

• 1 (15-ounce) can pumpkin puree
  

• 3 large egg yolks
  

• 3/4 cup sugar
  

• 1/2 cup milk
  

• 1/2 teaspoon coarse salt
  

• 2 teaspoons ground cinnamon
  

• 3 large egg whites
  

• For the Whipped Cream:
  

• 1 cup very cold heavy cream
  

• 1 tablespoon sugar
  

• 1 teaspoon pure vanilla extract
  

Directions

• Preheat oven and prep dish: Preheat oven to 350°F. Butter a 9-by-13-inch baking dish and 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 and set aside.
• Make the cheesecake: In the bowl of an electric mixer fitted with the whisk attachment, whisk together cream cheese, eggs, and sugar until fluffy.
• 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.
• Soften the gelatin: Fill a small bowl or liquid measuring cup with 1/4 cup water. Sprinkle gelatin over top and let soften.
• Make the 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.
• Beat egg whites and fold: 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.
• Make the 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.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, Pyrex 9x13 glass baking dish, OXO 11-inch balloon whisk, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

You can, but cook it down first until thick. Canned pumpkin puree has most of the water already removed, so fresh pumpkin straight from the oven will make the mousse too wet to set. Roast about 2 pounds of sugar pumpkin, puree it, then strain through cheesecloth until you have 15 ounces of thick paste.

How long does pumpkin mousse cheesecake last in the fridge?

Keep it covered in the fridge for up to 2 days, since the mousse contains raw egg whites that do not hold longer. Store the whipped cream separately if possible, because it deflates and weeps after about 24 hours on the mousse. This cheesecake does not freeze well due to the gelatin mousse layer.

Can I make pumpkin mousse cheesecake the day before Thanksgiving?

The recipe is built for exactly that. Assemble the crust, cheesecake, and mousse layers the night before, then cover and refrigerate at least 8 hours. Hold the whipped cream until right before serving, since it stays fluffiest when freshly whipped. The gelatin sets the mousse firm enough to slice within 8 hours, but a full overnight chill gives you the cleanest squares.

Do I need a stand mixer for this cheesecake?

A hand mixer works for the cheesecake batter and whipped cream, but beating egg whites to medium peaks takes real power, so a stand mixer saves time and effort. If you go handheld, use a deep bowl and tilt it slightly so the beaters hit the whites at an angle. Count on 6 to 8 minutes of beating for medium peaks with a hand mixer.

Why did my pumpkin mousse cheesecake not set properly?

The gelatin is the most likely culprit. If you added it to the hot custard without blooming it first in cold water for 5 minutes, it will not dissolve evenly and the mousse stays soft. The custard must also cool to room temperature before you fold in the egg whites, because heat deflates them. Give the full 8 hours of fridge time before slicing.