Pumpkin White Chocolate Mousse Cheesecake

Pumpkin White Chocolate Mousse Cheesecake puts brown sugar, ground cinnamon and ground nutmeg at the center of a cheesecake recipe and finishes in about 150 minutes, enough for 12 Servings.

• Yield 12 Servings
• Ready in 150 minutes
• Prep 90 minutes
• Cook 60 minutes

Ingredients

Crust

• 2 cups ( 200 g ) graham cracker crumbs , about 14 rectangle crackers
• 2 tablespoons brown sugar
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• ½ cup ( 113 g ) salted butter , melted

Cheesecake

• 3 packages (8-ounces each) cream cheese , softened
• 1 ½ cups ( 340 g ) sour cream
• 3 tablespoons cornstarch
• 1 ½ cups ( 318 g ) granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• Pinch of cloves
• 1 teaspoon vanilla extract
• 1 (15-ounce) can ( 425 g ) pumpkin puree (or about 2 cups if using homemade)

White Chocolate Topping

• 1 cup heavy whipping cream
• ¼ teaspoon vanilla extract
• 2 tablespoons powdered sugar
• ¼ teaspoon ground cinnamon
• Pinch ground nutmeg
• 4 ounces ( 113 g ) cream cheese , softened
• 4 ounces ( 113 g ) white chocolate , melted

Instructions

1. For the crust, preheat the oven to 375 degrees F. Combine the graham cracker crumbs, sugar, cinnamon, and nutmeg. Stir in the melted butter and mix until combined and it looks like wet sand. Press the crumbs into the bottom and just a bit up the sides of a 10-inch springform pan. Place the springform pan on a foil-lined larger baking pan and bake for about 8 minutes until the crust is just lightly golden and smells fragrant. Remove from the oven and let cool. Reduce the heat to 350 degrees F.
2. For the cheesecake batter, in the bowl of an electric stand mixer fitted with the whisk attachment (or in a bowl with a handheld electric mixer), whip together the cream cheese and sour cream until just combined. Add the cornstarch, sugar, cinnamon, nutmeg and cloves and mix until incorporated. Mix in the vanilla and pumpkin until just combined.
3. Spread the batter evenly over the crust and bake (keeping the pan still on the foil-lined baking sheet; helps prevent any leaking butter/batter from dirtying your oven) for 45-60 minutes, until the edges are set and the center slightly jiggles. Let the cheesecake cool completely.
4. For the white chocolate topping, in a medium bowl, beat the cream and vanilla with an electric mixer (handheld or stand mixer) until soft peaks form. Add the powdered sugar, cinnamon and nutmeg and mix until combined and the peaks are slightly stiffer. In a separate bowl, beat the cream cheese until fluffy. Add the white chocolate and mix until smooth and creamy. Fold in the whipped cream, taking care not to deflate the whipped cream, and mix gently with a rubber spatula, lifting and turning the cream, until the mousse is combined and creamy.
5. Spread the white chocolate topping on top of the cooled cheesecake. Refrigerate for at least 1-2 hours or up to a day. Garnish with a light dusting of freshly grated nutmeg, if desired.

Chill the cheesecake until the center is fully set.