No-Bake Pumpkin Mousse Cheesecake with Pecan Crust and Salted Caramel
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A Note from Feedfeed
Looking for a low maintenance holiday dessert recipe? This no-bake mousse-like pumpkin cheesecake made with Diamond Pecan Pie Crust is a must-make this holiday season. It's super creamy and decadent, but comes together in just a few minutes with no baking required, but instead an overnight chill in the fridge.
Diamond of California’s Ready-to-Use Nut Pie Crusts make holiday baking easy! Plus, they are made from wholesome Diamond nuts which lend a buttery, crumbly texture to whatever pie you choose to bake in them. To find a retailer near you, click here.
- Recipe Card
Recipe Card
For the Pumpkin Cheesecake
ingredients
- 1 (6 ounce) Diamond Pecan Pie Crust
- 1 cup heavy whipping cream
- 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
- 2 tablespoons maple syrup
- 1 teaspoon pumpkin spice
- 1/2 cup Diamond Chopped Pecans
- Salted Caramel, for serving (optional), recipe below or us store-bought
- Whipped Cream, for serving, optional
- Diamond Whole Pecans, for garnish
For the Pumpkin Cheesecake
Method
Step 1
Add heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed for about 5 minutes, or until you reach stiff peaks. Scrape the whipped cream into a large bowl and set aside.
Step 2
To the same mixer bowl, add cream cheese and mascarpone. Using the paddle attachment, cream together until very well mixed, about 3 minutes. Add confectioners’ sugar and vanilla and mix until combined. Scrape the cream cheese mixture into the bowl of whipped cream and gently fold together until combined.
Step 3
In a separate bowl, add pumpkin puree, maple syrup and pumpkin spice and whisk until smooth. Add 1 cup of the prepared cream cheese and whipped cream mixture, and fold together until well combined.
Step 4
Add scoops of the plain cream cheese mixture and the pumpkin cream cheese mixture to the Diamond Pecan Pie Crust in an alternating pattern, reserving 1 tablespoon of each mixture for the top. Use an offset spatula to roughly smooth out the top, then dollop the remaining pumpkin and plain filling on top in pea-sized spoonfuls. Use a toothpick or butterknife to lightly swirl the pumpkin mixture and cream cheese mixture together. Cover and refrigerate for 8 hours. Before slicing, place in the freezer for 30-60 minutes or until firm.
Step 5
When ready to serve, preheat oven to 350˚F and place pecans on a foil lined baking sheet. Toast for 5-6 minutes, or until fragrant. Let cool completely, then sprinkle them around the edge of the pie. Add whipped cream, if desired, then slice and serve with salted caramel, if desired.
For the Salted Caramel
ingredients
- 1 cup sugar
- 3/4 cup heavy cream
- 4 tablespoons unsalted butter
- pinch of salt
For the Salted Caramel
Step 1
Combine the sugar and 1/3 cup water in a medium saucepan, making sure not to get sugar on the sides of the pan. Cook over medium-high heat, stirring occasionally to help cook evenly, until sugar is completely dissolved, about 5 minutes. Use a pastry brush to brush water on the sides of the pan if sugar gets on them, to prevent crystallization.
Step 2
Continue cooking caramel without stirring, until deep amber color, 5-7 minutes.
Step 3
Pour in heavy cream, butter and salt and stir, cooking 2-3 minutes.