Description
Experience the ultimate transition dessert with this elegant no-bake pumpkin cheesecake. Featuring a crunchy, nutty pecan pie crust as the foundation, the filling is a velvety, cloud-like mousse made from cream cheese, mascarpone, and seasonal pumpkin spice. Perfectly finished with a rich, buttery salted caramel drizzle, this stress-free dessert is the ideal centerpiece for autumn gatherings, requiring no oven time and offering a sophisticated texture that melts in the mouth.
Ingredients
1 (6 ounce) Diamond Pecan Pie Crust
1 cup heavy whipping cream, chilled
2 (8 ounce) blocks cream cheese, softened
1/4 cup mascarpone cheese, softened
1 cup confectioners’ sugar, sifted
1 teaspoon vanilla extract
3/4 cup pumpkin puree
1 teaspoon pumpkin pie spice
1/2 cup buttery salted caramel sauce, for topping
Instructions
In a large mixing bowl, beat the chilled heavy whipping cream until stiff peaks form; set aside.
In a separate large bowl, beat the softened cream cheese and mascarpone until smooth and creamy.
Gradually beat in the confectioners’ sugar, vanilla extract, pumpkin puree, and pumpkin pie spice until fully combined and smooth.
Gently fold the whipped cream into the pumpkin mixture in two additions until no streaks remain and the mixture is light and airy.
Spoon the mixture into the prepared pecan pie crust and smooth the top with a spatula.
Refrigerate for at least 4 to 6 hours, or until set.
Just before serving, drizzle generously with the salted caramel sauce.
Notes
Ensure your cream cheese and mascarpone are at room temperature to avoid lumps in the mousse. Store leftovers in the refrigerator for up to 3 days. For best results, chill the mixing bowl and beaters before whipping the cream to ensure a stable mousse.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg