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Pumpkin Spiced Cheesecake Mousse, Ginger Snap, Salted Caramel Toffee

Pumpkin Spiced Cheesecake Mousse, Ginger Snap, Salted Caramel Toffee
Recipe Date:
October 30, 2023
Serving Size:
Cook Time:
Imperial (US)
Paired to Perfection with our 2018 Late Harvest Elixir de Fleur
  • 10 ozs Heavy Cream
  • 10 ozs Cream Cheese, Room Temperature
  • 6 1/4 tbsps Sugar
  • 2/3 cup Pumpkin Puree
  • 1 1/4 tsps Lemon Juice
  • 1 1/4 tsps Late Harvest Wine
  • 1 tsp Ground Cinnamon
  • 1/3 tsp Ground Nutmeg
  • Pinch of Ground Ginger
  • Pinch of Ground Cloves
  • Pinch of Kosher Salt
  1. Using a stand mixer, whisk the heavy cream to stiff peaks.
  2. In a separate mixer bowl, using the paddle attachment, combine the remaining ingredients until smooth.  Fold in the whipped cream until just combined. Optional, pipe into molds and freeze if event is later, pull out of freezer 1 hour before service.
  3. Chill if serving the same day. Garnish with crumbled ginger snaps. 


For Caramel Sauce:

9 oz.       Unsalted Butter

4 tbsp.    Red Miso Paste

10 oz.     Brown Sugar

2 oz.      Whiskey, divided



  1. In a saucepot, combine the first three ingredients and half of the whisky. Heat over medium-low and cook, stirring frequently, until a caramel begins to form and bubbles large and cohesive.
  2. Remove from heat and whisk in remaining whisky.