Almond Flour Pie Crust (read blog for instructions)
Ingredients for the Pumpkin Mousse Cheesecake
16ozcream cheese, softened
1can pumpkin puree (15 oz)
3/4tspcaramel extract, divided
1tspvanilla extract
1tsp ground cinnamon
1/2tsp pumpkin pie spice
4tspunflavored gelatin
2tbsptbsp cold water
2.5cups heavy cream, divided
6tbsppyure sweetener, divided
Ingredients for Caramel Sauce
4tbspbutter
4tbspxylitol
5tbspheavy cream
1/4tspblackstrap molasses
1/8tspxanthan gum
Instructions
Almond Flour Pie Crust (read blog for instructions)
Instructions for Pumpkin Mousse Cheesecake
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.
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).
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.
With the mixer on, slowly pour in the cooled gelatin, beat on high until everything is thoroughly mixed.
Using a spatula gently fold in the whipped cream. Spread evenly over the crust and refrigerate for 5 hour or overnight.
Run a straight edge knife around the edge of the pan to loosen the cake. Very carefully remove the sides.
Instructions for Caramel Sauce
In a small sauce pan, stirring constantly bring butter and xylitol to a simmer. Once it reaches a caramel color whisk in the heavy cream, molasses and xanthan gum. DO NOT WALK AWAY from the caramel sauce. Allow it to completely cool before topping the cheesecake.
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
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.
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.
Notes
Almond Flour Pie Crust (read blog for instructions)