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Pumpkin Mousse Cheesecake

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Chef Brad Farmerie calls his mother's Thanksgiving cheesecake recipe a "home run" -- try it as a decadent alternative to pumpkin pie.

Source: The Martha Stewart Show
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Ingredients

For the Crust

For the Cheesecake

For the Pumpkin Mousse

For the Whipped Cream Topping

Directions

Cook's Notes

Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.

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Reviews

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How would you rate this recipe?
265
  • karilinden
    30 JUL, 2015
    I made this last night and it turned out great. The only thing I think I will do differently next time is add the cinnamon after it is cooked. Adding it while it was cooking, to me, it almost had a bitter taste to it.
    Reply
  • new2baking
    9 NOV, 2012
    The taste was delicious but a few things went wrong. My mousse still seems runny after I refrigerated overnight. Also my cheesecake mixture was very lumpy on the bottom portion of the batter (looked like cottage cheese- which I sieved out). I read somewhere that over mixing cheesecake batter is not good and it causes curdling, but in the recipe he says to mix until frothy..suggestions? I put this in a springform pan, hoping the mousse will hold! Any tips for the future?
    Reply
  • Marms60
    24 DEC, 2011
    PERFECTION!!! I'll never make another pumpkin pie again!!
    Reply
  • shecooks6
    25 NOV, 2011
    We traded in our traditional pumpkin pie this year for pumpkin mousse cheesecake. This was so easy to prepare and very delish!! I followed the instructions exactly. I used a springform pan and found I needed to increase the cooking time just a bit. You must use real butter and real cream cheese, not low fat. We will probably make again for Christrmas!
    Reply
  • ilovetogolf247
    23 NOV, 2011
    I have been making this delicious recipe for years and it always gets rave reviews. Now it's all anyone wants for Thanksgiving dessert! Well worth the effort!
    Reply

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