A graham cracker crust with a chocolate cheesecake base and pumpkin mousse on top with swirls of chcoolate ganache, dusted with pumpkin spice.
2 tsp cinnamon
2 tsp ginger
2 tsp nutmeg
2 tsp allspice
2 tsp cloves
2 cups graham crackers
1/2 butter, melted
1 tsp pumpkin spice
Chocolate cheesecake layer
1 tbsp powdered gelatin + 2 tbsp cold water
250g Philadelphia cream cheese
250ml thickened cream
½ cup powdered sugar
½ cup cocoa powder
1 tsp vanilla extract
Pumpkin Mousse Layer
6 gelatine leaves
1 cup pumpkin puree
200g (1 cup) white chocolate, melted and cooled
600ml (2 ½ cups) whipping/thickened cream
400g dark cooking chocolate
200ml thickened cream (skim won’t work here)
8 Mini pumpkin candy decorations
To make the pumpkin spice, simply mix all the ingredients together in a small mixing bowl.
Begin by lining the bottom of an 8” spring form pan with baking paper. Set aside.
To make the crust, add the graham crackers and pumpkin spice to a food processor. Pulse until they form crumbs.
Combine the crumbs with the melted butter and mix together until well combined.
Press the crumbs into the bottom and halfway up the sides of a 9-inch springform pan. Set in the refrigerator to firm.
Add the water and powdered gelatin to a small mixing bowl. Mix until well combined. Allow to set for 5 minutes and then microwave for 30 seconds.
Add the cream cheese, powdered sugar, vanilla, cocoa powder and cream into a food processor bowl and blitz until completely smooth. Add the melted gelatin and mix until well combined.
Pour the mixture into baking tin and chill for 1 hour.
Add cold water into a large mixing bowl. Add gelatin leaves and allow to soak.
Add pumpkin puree, 100ml cream and melted white chocolate into a microwave safe bowl and whisk until combined. Microwave for 90 seconds.
Take gelatin leaves out of the water and squeeze the water well in your hands. Add to the warm mixture one by whisking each time. Allow to cool to room temperature. Don’t allow the mixture to cool too much otherwise it will set.
Add the remaining cream into a large mixing bowl along with the vanilla extract. Use an electric beater to whip to stiff peaks. Add the cooled white chocolate mixture and use a spatula to fold into the whipped cream.
Spoon the mixture on top of the chocolate cheesecake. Use the back of a spoon to even out. Place in the fridge.
Add chocolate and cream into a microwave safe mixing bowl and microwave for 20 seconds at a time, mixing each time until your ganache is smooth and glossy with no lumps of unmelted chocolate. Set aside to cool at room temp for 4 hours, or in the fridge for 2 hours. Cover with plastic wrap so it doesn’t develop a skin.
Add your set ganache to the bowl of a stand mixer with a whisk attachment and whip on high for about 5 min or until it’s nice and fluffy.
Fit the end of a piping bag with a Wilton 6B piping tip and pipe swirls of ganache on top of the cake. Dust with more