Pumpkin Cheesecake with Toasted Marshmallows

This creamy pumpkin cheesecake has a crunchy ginger cookie crust, warming spices, and a delicious toasted marshmallow topping. An easy make-ahead dessert that's perfect for fall, Thanksgiving, or Christmas.

Course Cake and cookies

Cuisine American

Keyword pumpkin

Prep Time 15

Cook Time 1

Chilling 4

Total Time 5 15

Servings people

Calories 258

Author Simone

Equipment

Springform tin 22 cm / 9 inch

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

Metric - Us customary

Instructions

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