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Pumpkin White Chocolate Mousse Cheesecake

AmericanDessertHard
Prep
30 min
Cook
60 min
Total
145 min
Serves
8–12
✦

Ingredients

crust

  • 2 cupsgraham cracker crumbs (about 14 rectangle crackers)
  • 2 tbspbrown sugar
  • 0.5 tspground cinnamon
  • 0.125 tspground nutmeg
  • 8 tbspbutter, melted

cheesecake

  • 3 packages(8 oz. each) cream cheese, softened
  • 1.5 cupssour cream
  • 3 tbspcornstarch
  • 1.5 cupsgranulated sugar
  • 1 tspground cinnamon
  • 0.5 tspground nutmeg
  • 1 pinchground cloves
  • 1 tspvanilla extract
  • 1 can(15-oz.) pumpkin puree (or about 2 cups homemade)

white chocolate topping

  • 1 cupheavy whipping cream
  • 0.25 tspvanilla extract
  • 2 tbsppowdered sugar
  • 4 ozcream cheese, softened
  • 4 ozwhite chocolate, melted

Method

  1. 1For the crust: Preheat oven to 375°F. Combine graham cracker crumbs, sugar, cinnamon, nutmeg, and melted butter; mix until it looks like wet sand. Press the crumbs into the bottom and just slightly up the sides of a 10-inch springform pan. Place the springform pan on a foil-lined baking sheet and bake about 8 minutes until the crust is just lightly golden and fragrant. Remove and let cool. Reduce oven to 350°F.
  2. 2For the cheesecake batter: In the bowl of a stand mixer fitted with the whisk attachment (or with a handheld mixer), whip together the cream cheese and sour cream until just combined. Add the cornstarch, sugar, cinnamon, nutmeg, and cloves; mix until just combined. Mix in the vanilla and pumpkin until just combined.
  3. 3Spread the batter evenly over the crust and bake (keeping the pan on the foil-lined baking sheet) for 45-60 minutes, until the edges are set and the center slightly jiggles. Let the cheesecake cool completely.
  4. 4For the white chocolate topping: In a medium bowl, beat the cream and vanilla with an electric mixer until soft peaks form. Add the powdered sugar and mix until the peaks are slightly stiffer. In a separate bowl, beat the cream cheese until fluffy. Add the melted white chocolate and mix until smooth and creamy. Fold the whipped cream into the cream cheese mixture gently with a rubber spatula until combined and creamy.
  5. 5Spread the white chocolate topping over the cooled cheesecake. Refrigerate for at least 1-2 hours or up to a day. Garnish with freshly grated nutmeg if desired.

Notes

Pan: Can be made in both a 9-inch and 10-inch springform pan; if using a 9-inch pan it will be very full and will probably take an additional 10 minutes to bake. Topping: The topping can also be made in a blender — process all ingredients except the melted white chocolate until thick and smooth, then add the white chocolate and mix again. Make-ahead: This cheesecake can be made and refrigerated for a day or so before serving.