New This Month


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


For the Crust

For the Cheesecake

For the Pumpkin Mousse

For the Whipped Cream Topping


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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How would you rate this recipe?
  • 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?
    • rufus_redyahoo
      24 NOV, 2017
      Cook the mousse well and prior to releasing your springform pan, run a knife along the parameter of the cake. I failed to do that and it affected the look. And yes, my mousse didn't come out as firm as in the video. It just held together with a very airy texture. I'd of preferred more density.
    • BrandonMtz12
      2 DEC, 2014
      @new2baking I actually made this for Thanksgiving this year and it came out pretty good on my first try. To prevent the cottage cheese look I let the cream cheese soften at room temp until it is really soft. You can also cut it into cubes while its still firm then let soften. Another reason for lumps, could be that the whisk attachment does not touch the bottom of the bowl of the mixer. As for the mousse, The only thing I can think of is to cook it longer.
  • rufus_redyahoo
    24 NOV, 2017
    The flavor and the texture is delicious especially with the buttery graham cracker crust but I had some problems. Mainly the mousse was way to airy and not firm. Looking at the video, the pumpkin mousse part holds together perfectly but mine came out way to soft despite cooking it over 10 minutes, perhaps it needs 20(?) and I let it sit in the fridge overnight. Mr. Farmerie also said this recipe could be used in a round or square/rectangle pan. I used a springform which if you do that, don't make the same mistake I did and NOT run a knife on the parameter of the cake which resulted in though tasty, not an instagram worthy picture.
  • mjames13031
    22 NOV, 2017
    In respect to Mr. Farmerie's mother's recipe, this was an excellent base that could be played with. I made my own puree for it; adding other pumpkin pie spices (nutmeg, ginger, clove) to the mousse; also, didn't need to be whisked for a whole 8-10 minutes on double boiler to thicken ( I think this is a "raw egg disclaimer" timing). I also sprinkled a little pecan dust on mousse before topping with cream -- next time I might add fine-chopped pecan to the crust; a bit of vanilla or other seasonal extract (almond or chocolate) added to the cream is an idea as well. Potential!
  • 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.
  • 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!

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