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Pumpkin Cheesecake with Marshmallow Meringue Topping

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: Amanda
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • Pumpkin Filling
  • 3 (8oz) packages of cream cheese
  • 1 1/4 cups white sugar
  • 1 1/2 cups pumpkin puree
  • 3 whole eggs
  • 1/4 cup all purpose flour
  • 1/2 tablespoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • pinch of salt
  • Ginger Snap Crust
  • 1/2 cups finely ground ginger snap cookies
  • 1/2 cup graham cracker crumbs
  • 1/4 cup brown sugar
  • 1 tablespoon all purpose flour
  • 4 tablespoons butter, melted
  • Meringue Topping
  • 4 large egg whites, at room temperature
  • 1/2 cup sugar
  • 1/2 teaspoon clear vanilla extract
  • 1/2 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

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