I made this recently for my husband, who really loves pumpkin mousse. He absolutely loved it, and said it’s the best dessert he’s ever eaten. The next day it was served with whipped cream at a family gathering, and everyone there loved it. I tried it and also thought it was great, even though I don’t generally care for pumpkin mousse. Before making it, I read some of the other comments that indicated the final product was not really very “cheesecake-like”.
I wanted to make something basically like a low carb pumpkin mousse flavoured cheesecake, so I made a few changes to the recipe, and it turned out exactly like I wanted. I added an extra package of cream cheese (I used two 250g packages) and an extra egg (for a total of three eggs in the batter, plus the one in the crust). I also added about a teaspoon of vanilla to the batter.
For the crust I used a Duncan Hines French Vanilla cake mix, and I made it in a metal 9″ X 13″ pan (I sprayed the pan generously with cooking spray and had no trouble getting the cake out of the pan). I omitted the pecans as we don’t like nuts. I baked it for about an hour.
Low Carb Pumpkin Cheesecake Mousse
2- 8 ounces packages cream cheese, room temp
1- 15 ounce can pure pumpkin puree ( not pumpkin pie filling)
2 cups heavy cream
2 teaspoons pumpkin pie spice
1-2 teaspoons vanilla liquid stevia or to taste
1 teaspoon vanilla extract
Optional toppings: cacao nibs or Sukrin Gold Brown Sugar Substitute
full Instructions >>> Low Carb Pumpkin Cheesecake Mousse @ sugarfreemom.com