Pumpkin Cheesecake Squares
An almost no bake dessert perfect for fall and Thanksgiving. A baked gingersnap crust with a no bake whipped cheesecake layer, a pumpkin mousse layer and topped with fresh whipped cream.
Equipment
- 9x13 baking dish
- Stand mixer or electric hand mixer
- food processor or some way to crush cookies
Ingredients
Crust
- 2 cups gingersnaps
- ¼ cup brown sugar, packed
- 8 Tbsp melted butter
Whipped Cream
- 2 cups whipping cream
- ½ cup granulated white sugar
- 1 tsp vanilla extract
Cheesecake Layer
- 8 oz. cream cheese
- ¾ cup powdered sugar
- 2 cups whipping cream
- 1 tsp vanilla bean paste, or 1 tsp of vanilla extract
Pumpkin Mousse
- 2 cups milk
- 2 3.5 oz. box vanilla instant pudding
- 1 cup canned pumpkin puree
- 1 tsp pumpkin pie spice
- 1 cup whipped cream
- 3 dashes nutmeg for the top optional
Instructions
Crust
- Preheat the oven to 350℉.Crush and smash the crisp gingersnap cookies to crumbs. You can do this in a food processor or place them in a Ziploc bag, seal it shut, then roll over with a rolling pin or use a meat mallet to gently tap on the cookies till they are all crumbs.
- Pour the crumbs into a small mixing bowl. Add the brown sugar and melted butter. Use a fork to stir and fold till loosely combined.
- Press the crumb mixture into 9x13 dish. Pack it in tight using the back of a metal spoon. Bake at 350℉ for 10 minutes. When finished, removed from the oven set aside to cool completely.
Whipped Topping
- Pour the 2 cups of cream and ½ cup sugar in a mixing bowl or the bowl of a stand mixer. Use an electric hand or stand mixer to start slow and add speed till soft peaks form. Not too stiff! Add and stir in the vanilla extract. Set aside. Cover and chill in the refrigerator if you will not be assembling the dessert within the next 30 minutes.
Cheesecake Layer
- Using an electric mixer, cream together the cream cheese and powdered sugar. Slowly add in the 2 cups of whipping cream and mix till thick and creamy. Add in the vanilla and mix for a short 30 seconds till combined. Set aside. Cover and chill in the refrigerator if you will not be assembling dessert within the next 30 minutes.
Pumpkin Mousse
- Lightly whisk together the milk and pudding packets. Add the pumpkin puree and pumpkin spice. Using an electric mixer, whip together for a minute till thick and creamy.
- Add in 1 cup of the previously prepared whipped cream to the pumpkin mixture and then fold together.
Assembly
- Spread the cream cheese layer evenly over the cooled crust. Next, smooth over the pumpkin mousse layer. Top off with a layer of the all the whipped cream that is left. Sprinkle a little nutmeg over the top.
- Cover tight and store in the refrigerator for up to a week.