Description
This exquisite no-bake dessert harmonizes the earthy, buttery crunch of a toasted pecan crust with the cloud-like texture of a whipped pumpkin and mascarpone mousse. Infused with warming autumn spices and drizzled with a rich homemade salted caramel sauce, this sophisticated treat offers a perfect balance of salt and sweetness. It is a stress-free, elegant centerpiece designed to capture the comforting essence of the fall season without the need for an oven.
Ingredients
2 cups pecans, finely toasted
1/2 cup butter, melted
1/4 cup light brown sugar
16 oz cream cheese, softened
8 oz mascarpone cheese
1 cup pumpkin puree
1/2 cup powdered sugar
1 tsp pumpkin pie spice
1 tsp vanilla extract
1 cup homemade salted caramel sauce (sugar, butter, heavy cream, sea salt)
Instructions
Pulse the toasted pecans and brown sugar in a food processor until fine crumbs form.
Stir in the melted butter and press the mixture firmly into the bottom of a 9-inch springform pan.
Chill the crust in the freezer for 20 minutes to set.
In a large bowl, whip the softened cream cheese and mascarpone until smooth.
Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract, folding until light and airy.
Spread the mousse filling evenly over the chilled pecan crust.
Smooth the top with a spatula and refrigerate for at least 4 hours or overnight.
Before serving, drizzle generously with homemade salted caramel sauce.
Notes
Ensure the cream cheese and mascarpone are at room temperature to prevent lumps in the mousse. Store the cheesecake in the refrigerator; it will keep for up to 4 days. You may toast the pecans in a dry skillet over medium heat for 3-5 minutes for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 210mg
- Fat: 34g
- Saturated Fat: 18g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg