Three layers over a graham crust: a baked pumpkin cheesecake, a set cream cheese mousse, and whipped cream on top.
Crust
- Graham crumbs, enough to cover the bottom of your pan (or half graham and half chocolate or Oreo crumbs)
- ¼ cup butter, melted
- A sprinkle of cinnamon
Heat the oven to 150°C (300°F).
Pour the crumbs into your pan about 2.5 cm (1 inch) deep. Sprinkle in a little cinnamon (skip it if it won’t complement your flavours) and mix it in with your fingers. Make a well in the middle, pour in the melted butter, and mix it into the crumbs with your fingers. If it’s too wet, add more crumbs; too dry, add more butter. Press the crumbs firmly into the bottom of the pan, including the edges.
Bake 10 minutes. Cool on a rack.
Pumpkin layer
- 250 g (1 block) cream cheese, softened
- 4 eggs
- 1 (300 ml) can sweetened condensed milk
- 1 can (284 ml) pumpkin purée
- 1 tsp cinnamon
- 1 tsp vanilla
Turn the oven up to 175°C (350°F).
Blend everything in a mixer until smooth. Pour slowly over the crust.
Bake until set at the edges with a slight wobble in the centre, 45–60 minutes; start checking at 40. Cool slightly on a rack, then refrigerate until completely cool, about 1½ hours.
Cream cheese layer
- 2 envelopes Knox gelatine
- 250 g (1 block) cream cheese, softened
- 1 tsp vanilla, divided
- 3 tbsp sugar, divided
- 1 L whipping cream, divided
Sprinkle the gelatine over 60 ml (¼ cup) cold water and let it bloom for 5 minutes. Add 60 ml (¼ cup) hot water and stir until completely dissolved.
In the mixer, beat the cream cheese with ½ tsp of the vanilla, 2 tbsp of the sugar, and 30 ml (⅛ cup) of the cream until smooth. Beat in the dissolved gelatine.
In another bowl, whip 500 ml (2 cups) of the cream with half the remaining sugar and vanilla until soft peaks form. Fold it into the cream cheese mixture.
Spread over the cooled pumpkin layer and return to the fridge.
Whipped cream layer
Whip the remaining cream, sugar, and vanilla until firm. Spread over the top.
Chill at least 1 hour before serving.