Pumpkin cheesecake with burned marshmallows
Take into account that this recipe needs time to set. Preparation time is one hour but you will need a few hours more to have it set and cool properly. Just so you know
Simone van den Berg
I used mon chou
ginger, cinnamon, cloves, nutmeg and hint of cardamom
small ones or big ones, cut in pieces - optional
Preheat the oven to 150˚C
First make the base by crumbling the ginger cookies in the food processor or by hand. Melt the butter in a small sauce pan and mix with the crumbs.
Cover the base of a baking tin with baking paper and press the cookie mixture firmly into the bottom using the back end of a spoon. Place into the fridge to set.
Place the cream cheese in a mixer and whisk this together with the sugar to a creamy mass. Add the eggs one by one and finish with the pumpkin puree, the spices and the vanilla. Mix it all well.
Add the cream cheese to the tin, smooth the surface and place into the oven.
Bake for about 45 minutes and check if the cheesecake is cooked. The top needs to be firm to the touch but it can still be a bit wobbly.That is fine. It will set some more.
Turn of the oven and leave the tin to cool further in the oven. Finish by placing it in the fridge for another 1 or 2 hours before cutting.
This recipe is from
In Simone's Kitchen