Pumpkin Cheesecake with Marshmallow Meringue Topping
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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 :)
Recipe by Amanda's Plate at http://amandasplate.com/pumpkin-cheesecake-marshmallow-meringue-topping/