Pumpkin White Chocolate Mousse Cheesecake

Based on this ethereal, amazing Vanilla Bean White Chocolate Cheesecake, this egg-free, pumpkin version you see before you today is so creamy, so luxurious, so delicious, it kind of blows my mind. When I set out to make a lightly spiced, seasonal pumpkin cheesecake, I didn’t realize it would skyrocket to the top of my favorite cheesecakes of all time.

Which is saying a lot since I love me some cheesecake.

Pumpkin White Chocolate Mousse Cheesecake

Perfect for a decadent fall dessert on any given day, it would also make a very special addition to your Thanksgiving menu* (is anyone planning yet or are you cringing and curling into a quivery ball at the thought?). It doesn’t hurt that the silky, creamy, pumpkin cheesecake is topped with a rich white chocolate mousse layer. Such extreme yumminess, it isn’t even funny.

Pumpkin White Chocolate Mousse Cheesecake

*And…speaking of Thanksgiving menus, in honor of the upcoming Thanksgiving {US} holiday, I’ve addd a little button over there on the sidebar:
thanksgiving recipe widget
…with all of my favorite Thanksgiving recipes in one place. I’ll be adding some new delicious dishes over the next few weeks and they’ll be archived right there for easy viewing and menu planning. Just don’t forget that this pumpkin cheesecake should seriously make the cut.

One Year Ago: The Best and Only Pie Crust Recipe {& Tutorial} You’ll Ever Need
Two Years Ago: Sweet Potato Casserole
Three Years Ago: Lasagna Soup

Pumpkin White Chocolate Mousse Cheesecake

Yield: Serves 8-12

Pumpkin White Chocolate Mousse Cheesecake

If you only have a 9-inch springform pan, you can use it also (I've made it in both a 9-inch and 10-inch pan). Keep in mind the pan will be VERY full and it will probably take another 10 minutes of baking time for the cheesecake.

For the white chocolate topping, I've given instructions for mixing with an electric mixer - if you want an alternative, I very often whip this (and other similar whipping cream/cream cheese ingredients) up in my Blendtec. I don't beat the cream separately, I just add all the ingredients except the melted white chocolate and process until thick and smooth, then add the white chocolate and mix again.

Also, remember that cheesecakes are the best kind of desserts to serve for entertaining because they can be (and should be) made ahead of time. This cheesecake can be made and refrigerated for a day or so before serving.

Ingredients

    Crust:
  • 2 cups graham cracker crumbs (about 14 rectangle crackers)
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 8 tablespoons butter, melted
  • Cheesecake:
  • 3 (8 ounces each) packages cream cheese, softened
  • 1 1/2 cups sour cream
  • 3 tablespoons cornstarch
  • 1 1/2 cups granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Pinch of cloves
  • 1 teaspoon vanilla extract
  • 1 (15-ounce) can pumpkin puree (or about 2 cups if using homemade)
  • White Chocolate Topping:
  • 1 cup heavy whipping cream
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon ground cinnamon
  • Pinch ground nutmeg
  • 4 ounces cream cheese, softened
  • 4 ounces white chocolate, melted

Directions

  1. For the crust, preheat the oven to 375 degrees F. Combine the graham cracker crumbs, sugar, cinnamon, and nutmeg. Stir in the melted butter and mix until combined and it looks like wet sand. Press the crumbs into the bottom and just a bit up the sides of a 10-inch springform pan. Place the springform pan on a foil-lined larger baking pan and bake for about 8 minutes until the crust is just lightly golden and smells fragrant. Remove from the oven and let cool. Reduce the heat to 350 degrees F.
  2. For the cheesecake batter, in the bowl of an electric stand mixer fitted with the whisk attachment (or in a bowl with a handheld electric mixer), whip together the cream cheese and sour cream until just combined. Add the cornstarch, sugar, cinnamon, nutmeg and cloves and mix until incorporated. Mix in the vanilla and pumpkin until just combined.
  3. Spread the batter evenly over the crust and bake (keeping the pan still on the foil-lined baking sheet; helps prevent any leaking butter/batter from dirtying your oven) for 45-60 minutes, until the edges are set and the center slightly jiggles. Let the cheesecake cool completely.
  4. For the white chocolate topping, in a medium bowl, beat the cream and vanilla with an electric mixer (handheld or stand mixer) until soft peaks form. Add the powdered sugar, cinnamon and nutmeg and mix until combined and the peaks are slightly stiffer. In a separate bowl, beat the cream cheese until fluffy. Add the white chocolate and mix until smooth and creamy. Fold in the whipped cream, taking care not to deflate the whipped cream, and mix gently with a rubber spatula, lifting and turning the cream, until the mousse is combined and creamy.
  5. Spread the white chocolate topping on top of the cooled cheesecake. Refrigerate for at least 1-2 hours or up to a day. Garnish with a light dusting of freshly grated nutmeg, if desired.
http://www.melskitchencafe.com/pumpkin-white-chocolate-mousse-cheesecake-egg-free-easily-gluten-free/

Recipe Source: from Mel’s Kitchen Cafe (based on this Vanilla Bean Cheesecake Recipe)

67 Responses to Pumpkin White Chocolate Mousse Cheesecake {Egg-Free, Easily Gluten Free}

  1. Mmm…love the pairing of white chocolate with pumpkin. Genius! A thanksgiving delight. Pinned.
    Have a fabulous day!

  2. Renay says:

    Wow, this looks amazing! What a perfect flavor for Thanksgiving. How do you cut your cheesecake, it looks so professional!

    • Mel says:

      Hi Renay – I usually use my long, thin knife – run it under hot water, wipe it dry and slice (and then repeat the hot water thing every few slices). Hope that helps!

  3. Mel–by easily gluten free, do you mean to just eliminate the crust? My b-i-l has celiac disease, and I’ve love to make this for Thanksgiving dessert so that he can enjoy some with everyone else but I really want the crust! I’ve been trying to get my hands on some GF graham flour, but have struck out. I think the only way to get it is to make some GF graham crackers and then process them into flour consistency. Whaddya think?

    • Mel says:

      Hey Fran! I was thinking along the lines of using a gluten-free graham cracker or other gluten-free cookie (like a gluten-free vanilla cookie of sorts) for the crust.

  4. Zena Thomas says:

    You have done it again! Thank you for the perfect timing of your post. My church has an annual Mexico Mission auction to raise money for the youth members to build houses in Mexico during their Spring break. I donate a gourmet meal to be auctioned off. This recipe will make the perfect ending to this year’s dinner. Thank you for sharing your recipes. I couldn’t tell you how many I have downloaded…too many to count, but I am looking forward to making everyone of them. Zena

  5. Louise E. says:

    This pumpkin cheesecake sounds like a great dessert for Thanksgiving. But it’s a few weeks late for the Canadian Thanksgiving which was October 13th this year. No problem…. it would be delicious for any gathering this time of year. I’m just wondering, how does the texture compare to a cheesecake made with eggs?

    • Mel says:

      I know I’m a bit late for Canadian Thanksgiving – sorry about that! The good news is these recipes are accessible all year long so they can be put to good work for Thanksgiving next year. I think these cheesecakes baked without eggs are slightly creamier than ones made with eggs – kind of a lighter, whipped consistency. Still rich and luscious, though.

  6. Beverly says:

    Ooohh…Definitely making this for Thanksgiving using some of the tons of homemade puree that I made. Looks luscious!

  7. Gigi says:

    I don’t have a spring form pan. Can I make these like bars and what size dish do you think might work ?

    • Mel says:

      Yes, I definitely think you could make these like bars. I’d suggest a 9X13-inch pan – but just watch how full it gets since I haven’t tried it myself. Should work, though!

  8. This looks lovely. I love pumpkin cheesecake, and adding a mouse layer on top just sounds incredible!

  9. Julia says:

    To the person asking about a gluten free version–I buy gluten free graham crackers in the health food/gluten free section of my local grocery store. I imagine they’d work pretty well in this recipe. The vanilla bean white chocolate cheesecake has made me famous. Everyone requests it at gatherings. Can’t wait to try the pumpkin version. Thanks!

  10. Amanda34 says:

    Looks yummy! Can’t wait to make it for our college Bible study! Do you think it would be ok to use Neufchâtel cream cheese (1/3 less fat)?

    • Mel says:

      I’ve made the original Vanilla Bean cheesecake (this recipe is based off that one) with light cream cheese and it didn’t set up quite as well – if that doesn’t bother you it should work fine. The texture was just a bit softer than using full fat cream cheese.

  11. sarah says:

    Do you think it would freeze OK? I’m thinking if I made it a couple of weeks in advance, then just thaw and serve…

    • Mel says:

      I haven’t tried freezing this cheesecake but I have frozen the original it is based off (vanilla mousse one) and it freezes great so I suspect this will, too!

  12. Lindsay says:

    Mel, you rock! This looks divine.

  13. Oh I just know my sister (and her mother in law) is going to love this – definitely recommending this delicious looking cheesecake to her for Christmas Day dessert duty 🙂

  14. Sheila says:

    How in the world can you top the so delicious Vanilla Bean Cheesecake Recipe?? Unbelievable! You are truly amazing, my cyber friend. Your “originals” are simply the very best. Thank you for always sharing with us the wonderful results of your creativity and skill.

  15. Jackie says:

    Hi

    What is the brand of your long thin knife and where did you purchase it.

  16. Kim in MD says:

    That is one gorgeous cheesecake, Mel!

  17. Stacey says:

    Hi Mel, I was wondering what your thoughts are on using a water bath? I have only ever made cheesecakes with eggs and in a water bath and I didn’t know if your ingredient blend is much more forgiving? Thank you!

  18. This cheesecake looks absolutely delicious! Love it!

  19. Cammee says:

    Holy perfection.

  20. Tori says:

    This looks AMAZING! You’ve probably answered this before but what brand of springform pan do you use? I’ve had very bad luck with mine.

    • Mel says:

      Hey Tori – the sad thing is, I don’t know the brand name of my springform pans – I’ve had them so long that if there was a brand on there, it’s worn off. Have you looked around at the reviews on Amazon? Mine are definitely not high-quality or anything special; I don’t know what’s out there these days for options.

  21. Julia says:

    Thank you for making an egg-free recipe!

  22. Susan from WA says:

    i noticed that you said this could be frozen. Please, any tips on how to store/thaw? Or maybe direct me to a page that spells it out? Thank you for all you do, Mel!

    • Mel says:

      For the vanilla bean cheesecake, I simply bake, cool (top with the white chocolate layer) and then cover with a layer of plastic wrap and then a layer of foil and freeze. I usually take it out the day before I want to serve it and put it in the refrigerator. It should be thawed and perfectly chilled by the time it’s being served the next day (so at least 24 hours in the refrigerator to be safe).

  23. EVERYBODYLOVECHOCOLATES says:

    Thanks so much for this great pumpkin cheesecake recipe and the vanilla bean cheesecake this takes care of 2 of my holiday pies

  24. Pumpkin cheesecake is one of my favorites! This looks heavenly.

  25. Jaclyn says:

    This looks divine!!

  26. Jane says:

    Made this today to bring to a friends birthday gathering and it was extremely yummy and everyrhing worked perfectly. I adapted it slightly because I live in Germany and spiced pumpkin in something sweet is extremely unusual here, so I just slightly less pumpkin puree and just cinnamon, vanilla and a pinch of allspice, not the other spices, but apart from that I followed the recipe to the letter and, as I said before, it was just perfect.
    I have just found this site recently while looking for new ideas on what to cook for my littler family and have made ten recipes already (in about as many days since I found this site). So – hi, and thanks!

  27. Holly W says:

    This is one time when I wish for step-by-step instructions! It’s midnight and my cheesecake is still baking after an hour and 15 minutes but the whole top is still jiggling and I can’t tell if I should take it out of the oven or not. It smells divine. It looks wonderful. I just don’t know if it’s done. I’m done though, so I guess I’ll take it out and hope for the best!

  28. Holly W says:

    See, I am done! I meant “step-by-step photos.”

    • Holly W says:

      I had to come back and report that despite my worries about baking the cheesecake, it turned out beautifully! It was absolutely divine and we all loved it. It is an elegant, utterly delicious dessert. Thank you for yet another fabulous recipe! Now I need to try the original Vanilla Bean White Chocolate Cheesecake!

      • Mel says:

        Holly, I am so glad it turned out! I don’t usually have time to post step by steps on all my recipes but I definitely wish I could. Sorry about that!

  29. Terri says:

    Well, I have this cheesecake in the oven as I write! And if it’s half as delicious as the batter, well, I have a winner!
    The batter is soooo good! I’m not a huge pumpkin fan…I like it but in small doses….but wow!! The batter wasn’t overly “pumpkin” and sooo good!
    I’m taking the cheesecake to a church meeting tonight….will let ya know how everyone likes it! 😀

  30. Anna says:

    For the 4 oz of white chocolate what did you use? I know that white chocolate chips tend to melt melt poorly. I normally use almond bark when recipes call for melted white chocolate, but am open for suggestions if there is something better.

    • Mel says:

      Hi Anna – you are right, white chocolate chips do not melt well at all. I used the Ghirardelli baking white chocolate – it tastes less artificial than the almond bark (and the taste really comes through in this cheesecake)

  31. Haley says:

    This looks great! I’m wondering if I can make it dairy-free… I found lactose-free cream cheese. Do you think that I could replace the sour cream with an extra cream cheese block and a splash of milk?

  32. Karen says:

    Do you think substituting plain Greek yogurt for the sour cream would work and make a lower fat version?

    • Mel says:

      Worth experimenting, I haven’t tried it so I can’t say for sure how it would work but usually Greek yogurt subs fine for sour cream (although I’m not sure how fat free Greek yogurt would do).

  33. Kathrine says:

    I just got done baking this. I made a 1/2 batch and put it in a 9″ pie plate. It’s cooling now, so I haven’t cut into it or tried it yet. One thing I’ve noticed is that it seems kind of “spongy” when I press my finger on the top. Did I do something wrong or is that normal? I don’t remember the other cheesecakes I’ve made (with eggs) being spongy.

    PS: I’m the type of person that licks the batter from the spoon, and the batter was delicious!

    • Mel says:

      Not really sure about the spongy part, Kathrine – but I also have never halved it for a pie plate. Could be that it might have over baked just a little (was the center still a little jiggly?). I bet it will taste fine!

      • Kathrine says:

        After the pie cooled a bit, the spongy trait seemed to mostly go away (I think, it could just be my imagination). The middle was jiggly when I cooked it for the first 45 minutes, but it seemed a little too jiggly, so I cooked it for another 10, and then when I took it out there was almost no jiggle, so it is possible I may have baked it a tad too long. I’ll have to wait and see. I’ll definitely let you know how it turned out after we eat it on Thanksgiving.

        • Kathrine says:

          This was a great cheesecake, and making a 1/2 batch worked wonderfully in a 9″ pie plate. My husband is allergic to eggs (among many other things) so this was a perfect cheesecake for him. It was very good!

  34. Rebecca says:

    Had trouble when I went to print this. I clicked the print icon, and it just went to a blank page??!!! In the process of making this and like to have a hard copy because I tend to get messy when I cook!! Cut and pasted as word doc, but wanted to let you know there was a problem with the site.

    • Mel says:

      Were you using Internet Explorer? The print function isn’t working right now for that browser. I am working to get it fixed but in the meantime,encouraging those who are having issues to switch to a different browser like Chrome, Safari or Firefox. Sorry for the inconvenience!

  35. Cyndi B says:

    Mel, I made this for thanksgiving and it was a huge hit. Hands down, the best,fluffiest,creamiest cheesecake I have ever eaten! This was a fantastic recipe. Thanks for another winning recipe.

  36. Toni says:

    I made this for Thanksgiving and it was absolute perfection! I can’t wait to try the vanilla bean!

  37. mimsie says:

    Mel, I made this for Thanksgiving instead of pumpkin pie. Sixteen people say THANK YOU for one of the best desserts they have ever had.

  38. Terri says:

    Mel, I made this twice in one week, took it to two different events…and it was a hit both times!
    I have another one in the oven as I write this, for a bake sale this weekend…IF it lasts that long! 🙂

  39. Ashley says:

    I made this cheesecake for Thanksgiving and it was delicious! Everyone raved about it and I was impressed with how easy it was to make! It was nice to not have to use a water bath too. It was just the right amount of pumpkin/white chocolate and then the graham cracker crust really topped everything off. Thank you again for another great recipe – I know I can always count on them!

  40. Jamie says:

    Hey Mel, I just finished making the white chocolate topping and it is kind of chunky. Not smooth and pretty like yours. Help what did I do wrong? Should I scrape it off and try again? Thanks so much. I love all of you recipes!!

  41. Chantel Heap says:

    I am just curious about the springform pan that you use. Do you use a nonstick dark springform, or a regular lighter metal? Do you use the same type metal for your green chili chicken enchilada stack? My springform broke recently and as I Jane been shopping for a new one most stores only have the dark nonstick. I know that alters time/temp when cooking, so thought I’d ask.

  42. Racquel says:

    Do you have any suggestions for a substitute for the cornstarch that would work as well and not change flavor. I am allergic to corn. Thanks in advance!

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