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6 Comments This creamy pumpkin cheesecake with a crunchy ginger cookie crust and toasted marshmallows is the perfect dessert for fall. Made with pumpkin puree, cream cheese and delicious spices, it is rich, smooth and pretty easy to make. Perfect for Thanksgiving, Halloween, Christmas or whenever you want a delicious pumpkin dessert!
Table of contents
Why You’ll Love this Pumpkin Cheesecake
Making this delicious cheesecake is pretty straightforward. It is creamy and delicious, perfect for fall and pretty easy to make. You can also make this in advance as it gets even better the next day. Toasted marshmallow are a great finishing touch!
The Inspiration Behind This Recipe
I first tasted an incredible pumpkin cheesecake while traveling in Curaçao. We were having dinner at a restaurant called Kome, and for dessert, we ordered a pumpkin cheesecake topped with toasted marshmallows.
It was so good that I knew I had to recreate it once I got home.
So that’s exactly what I did! I made my own version with a ginger cookie crust, creamy pumpkin filling, and marshmallows on top.
And then I completely forgot to share the recipe. Oops!
I only remembered when I was writing about my favorite restaurants in Curaçao and wanted to link to this cheesecake. Turns out I had never published it.
Clearly, that needed fixing. Because a pumpkin cheesecake this good deserves to be shared!
Recipe Ingredients
I’ll give you the needed ingredients plus possible substitutions below but always make sure to double check the recipe card for full instructions.
- cream cheese – use full-fat brick style cream cheese for the best texture. It helps to have it at room temperature before you start mixing to prevent lumps
- pumpkin puree – you can make your own pumpkin puree but using canned pumpkin pure is the easiest option as that is usually a good texture and not too watery. Don’t use pumpkin pie filling as that is usually already sweetened and has spices in it.
- sugar – I used regular granulated sugar
- eggs – for the cheesecake filling to set I used two eggs
- ginger cookies – you can use any kind of cookies you like. I love using Dutch cookies called bastogne, but ginger snaps are a great substitute. You can also use graham crackers or something similar
- butter – melted butter holds the crust together
- spices – I used gingerbread spices but pumpkin pie spice is a great substitute.
- marshmallows – you can use mini marshmallows or simply cut a larger marshmallow into smaller bits
How To Make Pumpkin Cheesecake
You can find how to make the pumpkin cheesecake in the recipe card below. I do have a few tips on making the most of your ingredients and to create the best pumpkin cheesecake.
Use room-temperature cream cheese. Cold cream cheese can leave lumps in your filling. Take it out of the refrigerator ahead of time so it softens before mixing.
Make sure your pumpkin puree isn’t watery. Homemade pumpkin puree can contain more moisture than canned puree. If it looks thin, drain it through a fine-mesh sieve lined with cheesecloth before using it. That’s why I would always recomment roasting the pumpking when you’re making your own.
Don’t overmix the filling. Once the eggs are added, mix just until combined. Too much air in the batter can cause the cheesecake to rise excessively and crack as it cools.
Don’t overbake. A cheesecake should still wobble slightly in the center when you turn off the oven. If you bake it until completely firm, it may end up dry.
Give it enough time to chill. Although it’s tempting to cut into the cheesecake right away, chilling makes a big difference to the final texture. Overnight is ideal.
Toast the marshmallows just before serving. This gives you the best texture and makes the cheesecake look extra inviting.
How To Store Pumpkin Cheesecake
You can store the pumpkin cheesecake in the fridge for up to 4 days. For the best results toast the marshmallows just before serving. You can still refrigerate them with the marshmallows but they might become a bit sticky and lose texture. It will still taste good though.
Can you freeze pumpkin cheesecake?
Yes you can also freeze the cheesecake. Make sure not to freeze the marshmallow topping. Allow the cheesecake to cool down fully and chill completely before freezing. Wrap it tightly in plastic wrap and then in aluminum foil or place individual slices in airtight containers. Freeze for up to two months.
More Pumpkin Recipes
Love baking with pumpkin? Make sure to check out the below recipes as well!
- Pumpkin pie
- Pumpkin muffins
- Pumpkin quiche
- Pumpkin spice latte (coming soon)
FAQ Pumpkin cheesecake
Absolutely! Homemade pumpkin puree works well in this cheesecake. Just make sure it’s thick and not too watery. Roasting pumpkin instead of boiling it generally produces a less watery puree.
I wouldn’t recommend it. Pumpkin pie filling already contains sugar and spices, so using it would change the sweetness and flavor of the cheesecake. Stick with 100% pure pumpkin puree.
The edges should look set, while the center should still wobble slightly when you gently shake the pan. The middle shouldn’t look liquid or slosh around. Remember that the cheesecake will continue to firm up as it cools.
Cracks are usually caused by overmixing, overbaking, or cooling the cheesecake too quickly. Mix the filling gently after adding the eggs, avoid baking it until completely firm, and let it cool gradually.
And if your cheesecake does crack? Don’t worry! The marshmallow topping will cover most imperfections anyway.
No, this recipe is designed to be baked without a water bath. Baking at a relatively low temperature and allowing the cheesecake to cool gradually helps keep the filling creamy.
Pumpkin Cheesecake with Toasted Marshmallows
Ingredients
For the crust
- 220 g gingersnap cookies
- 100 g unsalted butter melted
For the pumpkin cheesecake filling
- 600 g full-fat cream cheese softened
- 300 g pumpkin puree
- 150 g granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice or gingerbread spice mix
For the topping
- Mini marshmallows or regular marshmallows cut into smaller pieces as needed
Equipment
- Springform tin 22 cm / 9 inch
How to make pumpkin cheesecake
- Preheat the oven to 300°F (150°C). Line the bottom of a springform pan of 22 cm/9 inch with parchment paper.
- Crush the gingersnap cookies into fine crumbs using a food processor or a rolling pin. Combine the crumbs with the melted butter and mix until evenly moistened.220 g gingersnap cookies, 100 g unsalted butter
- Press the cookie mixture firmly and evenly into the bottom of the prepared springform pan. Use the bottom of a glass or the back of a spoon to compact the crumbs. Refrigerate while preparing the filling.
- Place the softened cream cheese and sugar in a large mixing bowl. Beat on medium-low speed until smooth and creamy, scraping down the sides of the bowl as needed.600 g full-fat cream cheese, 150 g granulated sugar
- Add the eggs one at a time, mixing on low speed just until incorporated after each addition. Avoid overmixing.2 large eggs
- Mix in the pumpkin puree, vanilla extract, and pumpkin pie spice until the filling is smooth and evenly combined.300 g pumpkin puree, 1 teaspoon vanilla extract, 2 teaspoons pumpkin pie spice
- Pour the cheesecake filling over the chilled cookie crust and smooth the top with a spatula.
- Bake for approximately 60 minutes, or until the edges are set and the center still has a slight wobble when you gently shake the pan. The center should not appear liquid.
- Turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour. Remove from the oven and allow it to cool to room temperature.
- Cover and refrigerate for at least 4 hours, preferably overnight, until completely set.
- Just before serving, arrange the marshmallows over the top of the chilled cheesecake. Use a kitchen torch to toast them carefully until golden brown and lightly caramelized.Mini marshmallows or regular marshmallows cut into smaller pieces
- Remove the cheesecake from the springform pan, slice with a sharp knife, and enjoy!
Notes
- Pumpkin puree: Use 100% pure pumpkin puree, not pumpkin pie filling. If using homemade puree, make sure it is thick and well-drained.
- Cream cheese: Full-fat brick-style cream cheese gives the best results. Avoid whipped cream cheese.
- Cookie crust: You can substitute graham crackers for the gingersnaps, although the flavor will be milder.
- Marshmallows: Add and toast them just before serving for the best texture.
- Storage: Keep covered in the refrigerator for up to 4 days.
- Freezing: Freeze the cheesecake without the marshmallow topping for up to 2 months. Thaw overnight in the refrigerator.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Regarding the pumpkin cheesecake, Did you forget the marshmallow part? From the picture it looked like you treated them like a meringue topping but no mention of it in the instructions.
Hope your leg is healing well.
Thanks from Toronto
Ah yes I did forget! I placed them on top and burned them with a meringue torch but will add to the instructions. Thanks for letting me know
How many ways can I say yum? Need to find a new way for this one!
Pumpkin Cheesecake oh yeah!!!!
Yeah baby!
Pumpkin pies are arguably my favorite type of pies, but a cheesecake version with burned marshmallows sounds even better!
It’s a must try for sure!