Pumpkin Cranberry Cheesecake Mousse - Bravabod
Recipes

Pumpkin Cranberry Cheesecake Mousse

Valentina

Valentina P

  • Difficulty Advanced Difficulty
  • Time 2+ hours

Part cheesecake, part creamy mousse, and entirely delicious. This showstopper desert has three layers: an extra thick gingersnap crust, luscious pumpkin filling, and sweet-tart cranberry topping. The melt-in-your mouth texture is velvety smooth and softer than your average cheesecake recipe. A favorite!

How To MakeDiet Type: Classic

liked this

Freeze For 1 month

Best by 3-4 days


Shopping List
    Cranberry Topping
  • 1 1/2 cups fresh or frozen cranberries
  • 33333333/100000000 cup cane or coconut sugar
  • 1/2 tablespoon corn starch
  • 2 tablespoons orange juice (or water) Cheesecake
  • 16 ounces dairy-free cream cheese, softened to room temperature (Note 1)
  • 1 (15 ounce) can pumpkin puree
  • 8 ounces plain greek-style yogurt or dairy-free sour cream
  • 66666667/100000000 cup evaporated coconut milk
  • 1 cup cane sugar
  • 1/4 cup coconut sugar
  • 2 large eggs
  • 2 tablespoons smooth almond butter
  • 2 tablespoons corn starch
  • 1 tablespoon pumpkin pie spice Gingersnap Crust
  • 2 cups (8 ounces) gingersnap cookie crumbs (can use gluten-free)
  • 1 cup almond flour
  • 7 tablespoons dairy-free butter, melted
  • 3 tablespoons coconut sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger

Instructions
  1. Step 1: Preheat the oven to 350℉. To make the crust, pulse the gingersnap cookies, coconut sugar, cinnamon, and ground ginger until powdery. Add the almond flour and melted butter and pulse until combined. The mixture should feel crumbly, but will hold if pressed together with your fingers.
  2. Step 2: Transfer the crumbs into 1 ungreased 9 inch springform pan(s). Use your hands or the bottom of a glass to pack the gingersnap crumbs evenly along the bottom and slightly up the sides of the pan.
  3. Step 3: Place the pan in the oven and place a rimmed baking sheet directly below. The pan will catch any drips. Bake for 7 minutes. Place on a cooling rack with a baking sheet underneath and cool the crust at least 10 minutes.
  4. Step 4: To make the cheesecake filling, beat the cream cheese, yogurt or sour cream, cane sugar, and brown sugar in a food processor until fluffy. Next, pulse in the pumpkin, evaporated milk, and almond butter. Add the cornstarch and pie spices. Pulse until smooth. Then pulse in the eggs, only until combined. Pour the filling into the crust - there will be a lot of it.
  5. Step 5: Bake at 350℉ for 60 to 70 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and leave the pan in the oven for an additional 30 to 45 minutes. Then remove from the oven and let chill to room temperature before refrigerating at least 6 hours to overnight. Don't worry if the top has cracks - the cranberry topping will hide it.
  6. Step 6: To make the cranberry topping, add all ingredients to a medium-sized saucepan (if using frozen cranberries, there is no need to defrost). Simmer uncovered over medium for 6 to 8 minutes, stirring frequently. The cranberries will break down and turn into a chunky sauce. Once cooked to your liking, set aside to cool.
  7. Step 7: Remove the cheesecake from the springform and spoon the cooled cranberry sauce over the top of the chilled cake. Extend the sauce all the way to the edges of the cake.
  8. Serve: Slice and enjoy!
Nutrition

Part cheesecake, part creamy mousse, and entirely delicious. This showstopper desert has three layers: an extra thick gingersnap crust, luscious pumpkin filling, and sweet-tart cranberry topping. The melt-in-your mouth texture is velvety smooth and softer than your average cheesecake recipe. A favorite!

How To MakeDiet Type: Paleo

liked this

Freeze For 1 month

Best by 3-4 days


Shopping List
    Cranberry Topping
  • 1 1/2 cups fresh or frozen cranberries
  • 33333333/100000000 cup coconut sugar
  • 1/2 tablespoon arrowroot starch
  • 2 tablespoons orange juice (or water) Cheesecake
  • 16 ounces paleo cream cheese spread, softened to room temperature (Note 1)
  • 1 (15 ounce) can pumpkin puree
  • 8 ounces thick plain coconut yogurt, dairy-free sour cream, or additional cream cheese
  • 66666667/100000000 full-fat coconut milk
  • 1 1/4 cups coconut sugar
  • 2 large eggs
  • 2 tablespoons smooth almond butter
  • 2 tablespoons arrowroot starch or cassava flour
  • 1 tablespoon pumpkin pie spice Gingersnap Crust
  • 2 cups (8 ounces) paleo gingersnap cookie crumbs (can use gluten-free)
  • 1 cup almond flour
  • 7 tablespoons grass-fed butter, melted
  • 3 tablespoons coconut sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger

Instructions
  1. Step 1: Preheat the oven to 350℉. To make the crust, pulse the gingersnap cookies, coconut sugar, cinnamon, and ground ginger until powdery. Add the almond flour and melted butter and pulse until combined. The mixture should feel crumbly, but will hold if pressed together with your fingers.
  2. Step 2: Transfer the crumbs into 1 ungreased 9 inch springform pan(s). Use your hands or the bottom of a glass to pack the gingersnap crumbs evenly along the bottom and slightly up the sides of the pan.
  3. Step 3: Place the pan in the oven and place a rimmed baking sheet directly below. The pan will catch any drips. Bake for 7 minutes. Place on a cooling rack with a baking sheet underneath and cool the crust at least 10 minutes.
  4. Step 4: To make the cheesecake filling, beat the cream cheese, yogurt/sour cream/cream cheese, and sugar in a food processor until fluffy. Next, pulse in the pumpkin, coconut milk, and almond butter. Add the starch and pie spices. Pulse until smooth. Then pulse in the eggs, only until combined. Pour the filling into the crust - there will be a lot of it.
  5. Step 5: Bake at 350℉ for 60 to 70 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and leave the pan in the oven for an additional 30 to 45 minutes. Then remove from the oven and let chill to room temperature before refrigerating at least 6 hours to overnight. Don't worry if the top has cracks - the cranberry topping will hide it.
  6. Step 6: To make the cranberry topping, add all ingredients to a medium-sized saucepan (if using frozen cranberries, there is no need to defrost). Simmer uncovered over medium for 6 to 8 minutes, stirring frequently. The cranberries will break down and turn into a chunky sauce. Once cooked to your liking, set aside to cool.
  7. Step 7: Remove the cheesecake from the springform and spoon the cooled cranberry sauce over the top of the chilled cake. Extend the sauce all the way to the edges of the cake.
  8. Serve: Slice and enjoy!
Nutrition

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Pumpkin Cranberry Cheesecake Mousse

PT2M 1 1/2 cups fresh or frozen cranberries 33333333/100000000 cup cane or coconut sugar 1/2 tablespoon corn starch 2 tablespoons orange juice (or water) 16 ounces dairy-free cream cheese, softened to room temperature (Note 1) 1 (15 ounce) can pumpkin puree 8 ounces plain greek-style yogurt or dairy-free sour cream 66666667/100000000 cup evaporated coconut milk 1 cup cane sugar 1/4 cup coconut sugar 2 large eggs 2 tablespoons smooth almond butter 2 tablespoons corn starch 1 tablespoon pumpkin pie spice 2 cups (8 ounces) gingersnap cookie crumbs (can use gluten-free) 1 cup almond flour 7 tablespoons dairy-free butter, melted 3 tablespoons coconut sugar 1 teaspoon cinnamon 1 teaspoon ginger Gluten Free Paleo Vegan 16 Servings Ingredients:

16 Servings

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Takes 1 min