I don”t know what”s with me this year but I”m especially obsessed with pumpkin. Hopefully you are too because it may take a little bit longer before it”s out of my system. I should probably back off soon though because I think the rest of my family may be needing a break. That being said, there were no complaints when I served up this Pumpkin-Spice Cheesecake Mousse. I mean, who would complain about that?
This recipe is so smooth, luscious, creamy and decadent. But it has a secret. It”s light! (er) Greek yogurt replaces whipped cream and pure maple syrup replaces sugar. Yes, it uses full-fat cream cheese, because in my opinion “light” dairy just means it”s that much more processed, so I always opt for full-fat. But if light”s your thing, feel free to use that. ;)
This is perfect on its own but can be used in so many adaptations to make it even more special. For a little added crunch you could serve these with gingersnaps or a sprinkling of maple roasted pecans or some gingerbread granola. Serve it in one big bowl and let people scoop their own and choose their toppings, or prepare them how you want and serve them in individual dishes. You could even turn them into a parfait by layering them with gingerbread. Really, the sky”s the limit!
Pumpkin-Spice Cheesecake Mousse
You can replace the spices for 1.5 teaspoons pumpkin pie spice if you wish.
- 2 (8 oz.) packages cream cheese
- 3/4 cup maple syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3/4 cup pumpkin puree
- 1/2 cup greek yogurt
Beat cream cheese until smooth. Slowly beat in maple syrup, scraping down sides of bowl to ensure even mixing. Beat in spices and pumpkin puree. Beat in yogurt. Pour into a large bowl or individual serving dishes and refrigerate for at least 3 hours before serving.
Makes: 10-12 servings