Name: Chocolate-Pumpkin Mousse Cheesecake
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 2 c. finely crushed Oreos -; 3 tbsp. granulated sugar -; 3 tbsp. melted butter, plus more for pan -; 1 (0.4 oz.) packet gelatin -; 1 (15-oz.) can pumpkin puree -; 4 oz. cream cheese, softened -; 1 tsp. pumpkin-pie spice mix -; 1/2 tsp. kosher salt -; 1 1/4 c. heavy cream -; 3/4 c. granulated sugar -; 1 c. heavy cream -; 2 (8-oz.) blocks cream cheese, softened -; 1/4 c. sour cream -; 1 c. powdered sugar -; 1 tsp. lemon juice -; Pinch of kosher salt -; 1 c. dark-chocolate chips, plus more for serving -; 1 tbsp. coconut oil -; Whipped topping, for serving -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate-Pumpkin Mousse Cheesecake

1. 2 c. finely crushed Oreos -

2. 3 tbsp. granulated sugar -

3. 3 tbsp. melted butter, plus more for pan -

4. 1 (0.4 oz.) packet gelatin -

5. 1 (15-oz.) can pumpkin puree -

6. 4 oz. cream cheese, softened -

7. 1 tsp. pumpkin-pie spice mix -

8. 1/2 tsp. kosher salt -

9. 1 1/4 c. heavy cream -

10. 3/4 c. granulated sugar -

11. 1 c. heavy cream -

12. 2 (8-oz.) blocks cream cheese, softened -

13. 1/4 c. sour cream -

14. 1 c. powdered sugar -

15. 1 tsp. lemon juice -

16. Pinch of kosher salt -

17. 1 c. dark-chocolate chips, plus more for serving -

18. 1 tbsp. coconut oil -

19. Whipped topping, for serving -

How to cook deliciously - Chocolate-Pumpkin Mousse Cheesecake

1. Stage

Make the crust: Preheat oven to 325°. Brush an 8" springform pan with butter.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

Unmold cake and transfer to a platter.

7. Stage

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.

8. Stage

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.