Chocolate-Pumpkin Mousse Cheesecake
OREO crust + pumpkin mousse + cheesecake filling + chocolate ganache = HEAVEN
Author: Delish/Photo credit to marisolio.com
Ingredients
- FOR THE CRUST
- 2 c. finely crushed Oreos
- 3 tbsp. granulated sugar
- 3 tbsp. melted butter, plus more for pan
- FOR THE PUMPKIN FILLING
- 1 (0.4 oz.) packet gelatin
- 1 (15-oz.) can pumpkin puree
- 4 oz. cream cheese, softened
- 1 tsp. pumpkin-pie spice mix
- ½ tsp. kosher salt
- 1¼ c. heavy cream
- ¾ c. granulated sugar
- FOR THE CHEESECAKE FILLING
- 1 c. heavy cream
- 2 (8-oz.) blocks cream cheese, softened
- ¼ c. sour cream
- 1 c. powdered sugar
- 1 tsp. lemon juice
- Pinch of kosher salt
- FOR THE CHOCOLATE GANACHE
- 1 c. dark-chocolate chips, plus more for serving
- 1 tbsp. coconut oil
- Whipped topping, for serving
Instructions
- Make the crust: Preheat oven to 325°. Brush an 8" springform pan with butter.
- In a medium bowl, stir together cookies, sugar, and butter. Press cookie mixture evenly into bottom of prepared pan. Bake until set, 10 to 12 minutes. Let cool completely.
- Make the pumpkin filling: In a large heatproof bowl, whisk together 2 tablespoons water and gelatin. Let stand until softened, about 5 minutes. Pour 3 tablespoons boiling water into bowl and stir until gelatin is dissolved. Using a hand mixer, add in pumpkin, cream cheese, pumpkin spice, and salt to bowl and beat until smooth.
- In another large bowl, using a hand mixer, combine heavy cream and sugar and beat until firm peaks form. Stir half the whipped cream into pumpkin mixture, then gently fold in remaining whipped cream. Pour filling into cooled crust, smoothing top with a spatula. Refrigerate for at least 2 hours.
- Make the cheesecake filling: In a large bowl, beat heavy cream, cream cheese, sour cream, powdered sugar, lemon juice, and salt until firm peaks form. Spread mixture over cooled pumpkin filling with an offset spatula. Refrigerate 2 hours until chilled and set.
- Unmold cake and transfer to a platter.
- Make the chocolate ganache: In a medium heatproof bowl, melt chocolate with coconut oil and stir to combine. Let cool slightly. Pour mixture over cream cheese filling and refrigerate 30 minutes.
- Place whipped topping in a pastry bag fitted with a star tip and pipe dollops around perimeter of cake. Top with more chocolate chips before slicing and serving.
