New This Month

Pumpkin Mousse Cheesecake


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

  • Yield: Makes one 9-by-13-inch cake

Source: The Martha Stewart Show


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 Pumpkin Mousse

  • 1 (1/4-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 Topping

  • 1 cup very cold heavy cream
  • 1 tablespoon sugar
  • 1 teaspoon pure vanilla extract


  1. Make the crust: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish; set aside.

  2. 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; set aside.

  3. 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 cheesecake mixture over crust in baking dish. Transfer to oven and bake for 20 minutes. Remove from oven and let cool.

  4. Make the mousse: Fill a small bowl or liquid measuring cup with 1/4 cup water; sprinkle gelatin over top and let soften. 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.

  5. 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.

  6. 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.

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.

Reviews Add a comment

  • 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.
  • 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?
  • Marms60
    24 DEC, 2011
    PERFECTION!!! I'll never make another pumpkin pie again!!
  • 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!
  • 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!