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! 😀
Tips For Cheesecake Baking:
- Start with room temperature ingredients, this includes the cream cheese! It will be easier to mix your batter into a smooth, silky texture.
- 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.
- Pre-bake your crust! This helps ensure it is the proper texture and maintains its shape.
- 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.
- 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!
I mean, look at that topping!!!!
- 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
- Preheat oven to 350 degrees.
- 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.
- Combine ginger snap & graham cracker crumbs, flour, brown sugar and melted butter.
- Using back of measuring cup, press crumbs onto sides of your pan.
- Bake crust for 10-12 minutes. Remove and set aside.
- Mix cream cheese, pumpkin puree, sugar, vanilla and spice on low speed until smooth.
- Add in eggs, one at a time, mixing well between each addition. Mix in flour.
- Pour batter into crust.
- Place spring form pan onto a large cookie sheet and surround with 3 cups of water.
- Bake for 55 minutes or until the center no longer jiggles when you shake it.
- Allow to cool in the oven, with the door open for 15 minutes.
- 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.
- Transfer to stand mixer, or using an electric whisk, whisk eggs on medium speed.
- Add cream of tartar and vanilla extract. Continue whisking and increase speed.
- Continue to whisk mixture until shiny, stiff peaks form.
- Be sure to cool cheesecake completely. Dab off any moisture off the top of the cheesecake with a paper towel.
- Pipe or scoop meringue onto the top of cheesecake.
- Use a torch the toast the marshmallow meringue
- Enjoy 🙂
Make this recipe? I’d love to see! Tag me @AmandasPlate or #CreateAmandasPlate