Chocolate Pumpkin Mousse Cheesecake

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Chocolate Pumpkin Mousse Cheesecake

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This Chocolate Pumpkin Mousse Cheesecake is INSANELY fluffy.
Ingredients
  • FOR THE CRUST
  • 2 c. finely crushed Oreos
  • Kosher salt
  • 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
  • ½ tsp. kosher salt
  • 1¼ c. heavy cream
  • ¾ c. granulated sugar
  • FOR THE CREAM CHEESE FILLING
  • 1 c. heavy cream
  • 2 (8-oz.) blocks cream cheese, softened
  • ¼ c. sour cream
  • 1 c. powdered sugar
  • 1 tsp. pure vanilla extract
  • 1 tsp. lemon juice
  • Pinch kosher salt
  • FOR THE CHOCOLATE LAYER
  • 1 c. dark chocolate chips, plus more for serving
  • 1 tbsp. coconut oil
  • Whipped topping, for serving
Instructions
  1. Make the crust: Preheat oven to 325°. Brush an 8" springform pan with butter.
  2. 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. 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. 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. Make the cream cheese filling: In a large bowl, beat heavy cream, cream cheese, sour cream, powdered sugar, vanilla, 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. Unmold cake and transfer to a platter.
  7. Make the chocolate layer: 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. 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.

 

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