If pumpkin mousse and cheesecake had a lovechild it would be this fluffy cheesecake, sandwiched between a gingersnap crust and pumpkin pie spice candied pecans.
As much as I hate pumpkin spice lattes, I absolutely adore pumpkin spice-flavored things. It’s like fall on your tastebuds.
One bite of pumpkin spice something-or-other and you can practically feel the fuzzy socks on your feet. The crisp air on your cheeks. And the sound of crunchy leaves at your feet.
Oh I’m obsessed.
So let’s talk cake. Cheesecake. This ain’t no normal cheesecake, ladies and gents. This is a fluffy, airy, mousse cheesecake.
The mousse part of this cheesecake sort of maybe happened on accident, but as soon as I tasted it, I decided it was fate. It’s much, much lighter than a traditional cheesecake because you incorporate a ton of air into the batter during the mixing process.
And then there are the pumpkin pie spice candied pecans. Ohhhh baby.
Candied pecans, or candied nuts of any sort, are remarkably easy to make. It’s just a simple caramel and nuts!
I made my caramel using International Delight’s Pumpkin Pie Spice Creamer instead of a traditional cream. It’s genius, if I do say so myself.
Pumpkin pie spiced pecans. Say that five times fast.
This cheesecake would be perfect for a Halloween party (like omg Halloween is 31 days away). Or a regular day, because who needs a reason to celebrate in order to eat dessert? 🙂
Happy, happy Friday, you guys. LOVE YOU!
- 1½ cups gingersnap cookies, crushed
- ⅔ cup flour
- ½ cup salted butter, melted
- 24 ounces cream cheese, room temperature
- ¾ cup brown sugar
- 4 large eggs, room temperature
- 1 tablespoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon allspice
- ½ t salt
- 2 T vanilla
- 1 cup pumpkin puree
- ⅓ cup brown sugar
- 2 tablespoons International Delight Pumpkin Spice Creamer
- ½ teaspoon cinnamon
- 1½ cups halved pecans
- pinch salt
- ¾ cup heavy cream
- 3 tablespoons powdered sugar
- Preheat oven to 300°F. Grease a springform baking pan, then line outside of the pan with a big piece of aluminum foil (this will protect the pan from your water bath, which you will make later).
- In a small bowl, combine gingersnap cookie crumbles, flour, and melted butter. Press evenly into the bottom of the springform pan. Set aside.
- In a standing mixture fitted with the paddle attachment, cream the cream cheese and brown sugar on high for 3 minutes. Add in the eggs, one at a time, beating in between each addition.
- Add in cinnamon, ginger, nutmeg, cloves, allspice, salt, and vanilla extract, beating on high for another minute. Last, add in pumpkin puree and beat for 1 minute more.
- Pour mixture into prepared springform pan, then hit bottom against a hard surface 5 times to remove any bubbles in the batter.
- Pour 4-6 cups of water into a large baking pan, creating a water bath. Carefully place springform pan into water bath, then place everything into the oven. Bake for 1 hour 30 minutes, then turn off oven, open oven door slightly, and allow cake to come to room temperature (about 30 minutes) inside the oven before removing and placing in fridge to cool completely.
- In a nonstick pan over medium-low heat, combine brown sugar, International Delight Pumpkin Spice Creamer, and cinnamon. Heat, stirring occasionally, until bubbling, about 5 minutes.
- Add in pecans and cook, stirring constantly, for an additional 5 minutes. Remove from heat and pour pecans onto a piece of parchment paper to cool.
- Whip the heavy cream and powdered sugar until stiff peaks form. Place into a piping bag fitted with a large star tip.
- Pipe whipped cream into small circles around the outside of the cheesecake. Fill the inside with pumpkin spice candied pecans. Serve!
This post was sponsored by International Delight. Thank you for supporting the companies that help make Broma possible!