Pumpkin Cheesecake with Marshmallow Meringue Topping

pumpkin cheesecake, Amanda's Plate cheesecake

Cheesecakes are my absolute favorite desserts! They were the first recipe I learned to make on my own. I was in fourth grade and was looking for a book to purchase at the book fair. I selected a cookbook and I couldn’t wait to get home and start baking!

I made my cheesecake first at age 11 and ever since then, I have been tweaking and perfecting the recipe. I created this pumpkin cheesecake after multiple requests from Hussein! 😀

pumpkin cheesecake with marshmallow meringue topping

Tips For Cheesecake Baking: 

  1. Start with room temperature ingredients, this includes the cream cheese! It will be easier to mix your batter into a smooth, silky texture.
  2. Whip your batter far on low speed. You want the batter to be super smooth, but you do not want to introduce a ton of air in. The air will create pockets that will crack when cooling. 
  3. Pre-bake your crust! This helps ensure it is the proper texture and maintains its shape.
  4. Bake in a water bath. This means placing your cheesecake pan in a large pan and surrounding the cheesecake with water. *be sure to wrap your spring form pan in foil to prevent the water from ruining your crust.
  5. Allow the cheesecake to cool in the oven, with the oven door cracked. Do this for about 20 minutes for a slow cooling process to prevent cracking.

The cheesecake can be made a day ahead of time. Make the marshmallow meringue the same day you will be serving it!

marshmallow meringue pumpkin cheesecake

I mean, look at that topping!!!! 

 

Pumpkin Cheesecake with Marshmallow Meringue Topping
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
Pumpkin Filling
  • 3 (8oz) packages of cream cheese
  • 1¼ cups white sugar
  • 1½ cups pumpkin puree
  • 3 whole eggs
  • ¼ cup all purpose flour
  • ½ tablespoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • pinch of salt
Ginger Snap Crust
  • ½ cups finely ground ginger snap cookies
  • ½ cup graham cracker crumbs
  • ¼ cup brown sugar
  • 1 tablespoon all purpose flour
  • 4 tablespoons butter, melted
Meringue Topping
  • 4 large egg whites, at room temperature
  • ½ cup sugar
  • ½ teaspoon clear vanilla extract
  • ½ teaspoon cream of tartar
Instructions
Crust
  1. Preheat oven to 350 degrees.
  2. Wrap 9 inch spring form pan with heavy aluminum foil. Be sure that the entire pan is covered in the foil and that there are no openings to the pan.
  3. Combine ginger snap & graham cracker crumbs, flour, brown sugar and melted butter.
  4. Using back of measuring cup, press crumbs onto sides of your pan.
  5. Bake crust for 10-12 minutes. Remove and set aside.
Cheesecake Batter
  1. Mix cream cheese, pumpkin puree, sugar, vanilla and spice on low speed until smooth.
  2. Add in eggs, one at a time, mixing well between each addition. Mix in flour.
  3. Pour batter into crust.
  4. Place spring form pan onto a large cookie sheet and surround with 3 cups of water.
  5. Bake for 55 minutes or until the center no longer jiggles when you shake it.
  6. Allow to cool in the oven, with the door open for 15 minutes.
Make your Meringue
  1. Place egg whites and sugar in a glass bowl. Set over a pot of simmering water (not boiling and do not bowl touch the water). Whisk for 2 -3 minutes, until sugar is completely dissolved and egg whites are fluffy.
  2. Transfer to stand mixer, or using an electric whisk, whisk eggs on medium speed.
  3. Add cream of tartar and vanilla extract. Continue whisking and increase speed.
  4. Continue to whisk mixture until shiny, stiff peaks form.
Assemble
  1. Be sure to cool cheesecake completely. Dab off any moisture off the top of the cheesecake with a paper towel.
  2. Pipe or scoop meringue onto the top of cheesecake.
  3. Use a torch the toast the marshmallow meringue
  4. Enjoy 🙂

pumpkin cheesecake

Make this recipe? I’d love to see! Tag me @AmandasPlate or #CreateAmandasPlate

SaveSave

SaveSave

SaveSave

Continue Reading

Mini Pecan Tarts

I absolutely love pecan pie. However, it is not a pie I grew up eating. Our family enjoyed pumpkin, sweet potato and apple pie during our Thanksgiving gatherings. It was not until I saw an episode of the Pioneer Woman where we baked a pecan pie, that I decided to try it and immediately loved it. 

pecan tarts

I created my mini pecan tarts as a spin off of the classic pecan pie. I really love individual desserts, as they make serving so easy! 

For the crust, I used a short pastry that I have been using in my lemon bars for years. I love this crust because it is a few simple ingredients, is fool-proof and it is absolutely delicious. 

mini pecan pies

I will be making these for my family this Thanksgiving. I love that they can be made ahead and will keep for two days at room temperature stored in an air tight container 😀

5.0 from 1 reviews
Mini Pecan Tarts
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen
 
Ingredients
Crust
  • 12 tablespoons cold unsalted butter
  • 2 cups all purpose flour
  • ⅓ cup brown sugar
  • 1 tablespoon ice water
  • pinch of salt
Filling
  • 2 whole eggs
  • ⅔ cup Light Corn Syrup
  • ⅔ cup granulated sugar
  • 2 tablespoons unsalted butter, melted
  • ½ teaspoon vanilla extract
  • ⅔ cup pecan halves
Instructions
  1. Preheat oven to 325 degrees.
  2. Combine butter, 2 cups AP flour, brown sugar and pinch of salt in a food processor. Pulse until mixture begins to come together. Add in the ice water and pulse a few more time, until the dough comes together.
  3. Divide the dough evenly into each tartlet pan. Press the dough up the sides. Prick the dough with a fork.
  4. Place the tartlet pans on a baking sheet and bake for 10 minutes.
  5. While the dough is blind baking, make the filling.
  6. Whisk egg, corn syrup, sugar, butter and vanilla in a bowl until smooth.
  7. Remove the crusts from the oven. Place1 tablespoon pecans in each tartlet.
  8. Pour the filling over the pecans. Return tartlets back to the oven for 12-15 minutes, until they are just set.
  9. Remove from oven and enjoy!

amandas plate mini pecan pies

 

Make this recipe? I’d love to see! Tag me @AmandasPlate or #CreateAmandasPlate

Continue Reading