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 gingersnap pumpkin 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.
Tips on how to make cheesecake
Don’t be intimidated by homemade cheesecake! As long as you keep a few things in mind, it’ll turn out perfectly. And if it doesn’t…just pipe some whipped cream over any ugly bits!
Use room temperature ingredients—Although light and fluffy in texture, this pumpkin cheesecake is a big boy and needs a long time in the oven to cook all the way through. To help this cheesecake bake evenly, you need to use room temperature ingredients (eggs, cream cheese, etc). At the very least, make sure the cream cheese is room temperature, otherwise it won’t whip up properly.
Continually scrape down the mixing bowl—Cream cheese has a tendency to stick to the sides of the bowl as you mix in new ingredients. Make sure to continually scrape down the bowl so that the cream cheese is evenly incorporated into the cheesecake batter.
Don’t rush the mixing process—To become mousse-like, the cheesecake batter needs to be whipped for at least five minutes in total. But it’s especially important that you cream the cream cheese and sugar for a looong time. The longer you whip the batter, the airier it’ll be.
Don’t skip the water bath—Because cheesecakes are so dense, you need to surround them with a water bath to help them cook properly. Just make sure to wrap your cake pan in aluminum foil to prevent water from seeping in.
Cool the cheesecake to room temperature before chilling—To avoid cracking on your cheesecake, you need to first let it cool to room temperature in the oven before putting it into the fridge to chill completely. Again, you don’t want to rush any part of the cheesecake making process!
This gingersnap pumpkin cheesecake would be perfect for a Halloween party (like omg Halloween is 31 days away). Or really any holiday, because who would ever say no to a dessert this good?
Happy, happy Friday, you guys. LOVE YOU!Print
Gingersnap Pumpkin Mousse Cheesecake
For the gingesnap crust
- 1 1/2 cups gingersnap cookies, crushed
- 2/3 cup flour
- 1/2 cup salted butter, melted
For the cheesecake
- 24 ounces cream cheese, room temperature
- 3/4 cup brown sugar
- 4 large eggs, room temperature
- 1 tablespoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
- 1/2 t salt
- 2 T vanilla
- 1 cup pumpkin puree
For the pumpkin spice candied pecans
- 1/3 cup brown sugar
- 2 tablespoons International Delight Pumpkin Spice Creamer
- 1/2 teaspoon cinnamon
- 1 1/2 cups halved pecans
- pinch salt
For the whipped cream
- 3/4 cup heavy cream
- 3 tablespoons powdered sugar
To make the gingersnap cookie crust
- 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.
To make the pumpkin mousse cheesecake
- 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.
To make the pumpkin spice candied pecans
- 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.
To assemble the cake
- 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!
More cheesecake recipes from Broma Bakery: