Pumpkin Mousse Cheesecake

Trim Healthy Mama S / Keto / Low Carb / Gluten Free / Sugar Free

Y’all need to make this Pumpkin Mousse Cheesecake right away – it’s wonderfully delicious, super light and the balance of pumpkin to sweetness is beyond perfection.

I am so glad that I broadened my horizons when it came to pumpkin, now my taste buds are forever grateful. The texture of this Pumpkin Mousse Cheesecake is nothing like I tried before – it’s seriously pretty fantastic.

I was debating, ‘do I want whipped cream or can I skip it?’ At the end I decided to make it and I’m so glad I did, it elevates the flavor the the entire cake to a whole new level. I thought it was so good I decided to add the second row of stars. You know, more whipped cream!!! I was going to leave the whipped cream frosting as an option but then I decided against it and made it PART of the recipe – do not skip this step.

You can go as simple or as fancy as you want with the final finishing touches. I decided to drizzle caramel sauce over the cheesecake and finish it off with piped stars around the edge.

Before you begin you will need to make the Almond Flour Pie Crust. The crust can be made ahead of time but refrigerate it until you are ready to use it. If you choose to make it the same day be sure the crust is fully cooled, otherwise, you will have a runny mess on your hands. This is a picture of the crust before I baked it, I was too eager getting the pumpkin mousse into the pan I forgot to snap a picture. You will be pleasantly surprised how well the crust sets and holds up after sitting in the refrigerator. I was able to very easily move the entire cake off of the parchment paper and onto a cake stand. This pie crust is very universal, it can be used for pies, bars and tarts. It smells and tastes like graham crackers.

Instructions to prepare the Almond Flour Pie Crust

Line a 8-9 inch spring form pan with parchment paper. Prepare the crust according to the link above. I found that using my hand to press the crumb evenly worked best.

Ingredients for the Pumpkin Mousse Cheesecake

• 16 oz cream cheese, softened
• 1 can pumpkin puree (15 oz)
• 3/4 tsp caramel extract, divided
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp pumpkin pie spice
• 4 tsp unflavored gelatin
• 2 tbsp cold water
• 2.5 cups heavy cream, divided
• 6 tbsp pyure sweetener, divided

Almond Flour Pie Crust (read above for instructions)

Ingredients for the Caramel Sauce

• 4 tbsp butter
• 5 tbsp heavy cream
• 4 tbsp xylitol
• 1/4 tsp blackstrap molasses
• 1/8 tsp xanthan gum

Instructions for Pumpkin Mousse Cheesecake

1. In a small bowl combine water and gelatin, mix and let it sit for 5 minutes or until the gelatin blooms. Heat the gelatin in the microwave for 20-30 seconds, mix until no clumps remain. Set aside to cool.

2. Whip 2 cups of heavy cream and 5 tbsp of sweetener on high until stiff peaks form. Set aside. You will use the rest of the heavy cream and sweetener later as garnish (1/2 cup whipped cream and 1 tbsp sweetener).

3. In a separate bowl beat cream cheese until it’s perfectly smooth and no clumps remain. Add pumpkin puree, vanilla extract, 1/2 tsp caramel extract, cinnamon and pumpkin pie spice. Whip until fully combined.

4. With the mixer on, slowly pour in the cooled gelatin, beat on high until everything is thoroughly mixed.

5. Using a spatula gently fold in the remaining whipped cream. Spread evenly over the crust and refrigerate for 5 hour or overnight.

6. Run a straight edge knife around the edge of the pan to loosen the cake. Very carefully remove the sides.

Instructions for Caramel Sauce

1. In a small sauce pan, stirring constantly bring butter and xylitol to a simmer. Once it reaches a caramel color whisk in heavy cream, molasses and xanthan gum. DO NOT WALK AWAY from the caramel sauce. Allow it to completely cool before topping the cheesecake.

2. Spoon a couple tablespoons of caramel sauce into a small zip lock bag, cut a very small hole in one corner of the bag and drizzle over the cheesecake or decorate as desired, you can also spread the caramel sauce over the entire cake.

Instructions for Whipped Cream

1. In a bowl of a stand mixer add the reserved 1/2 cup of heavy cream, 1/4 tsp caramel extract and 1 tablespoon of sweetener, whip until stiff peaks form.

2. Fit a piping bag with a Wilton M1 tip and the reserved whipped cream, pipe out stars around the edge of the cheesecake. Keep the Pumpkin Mousse Cheesecake covered and refrigerated.

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