Pumpkin Cheesecake with Marshmallow Meringue
User Reviews
5
Pumpkin Cheesecake with Marshmallow Meringue
Description
This recipe begins with a crust blending all-purpose flour, ground walnuts, brown sugar, and melted unsalted butter, creating a nutty base baked until lightly browned. The filling combines softened cream cheese and brown sugar whipped smooth, then folded with pumpkin puree, vanilla, and warm spices for seasonal flavor. Eggs are added incrementally before the batter is poured into the crust-lined springform pan.
Baking occurs in a water bath at a reduced oven temperature, which helps the cheesecake cook evenly and minimize cracking. The final cheesecake should be firm yet softly jiggly in the center when done. After cooling in the water bath, the cheesecake is topped with a marshmallow meringue that adds a sweet, airy contrast to the dense filling. This topping also conveniently conceals any cracks from baking.
This pumpkin cheesecake suits holiday desserts or fall gatherings, offering a rich and creamy experience with spice notes brightened by the sweet meringue. The combination of the nutty crust, spiced pumpkin filling, and fluffy marshmallow offers layered textures and flavors. The recipe includes careful baking and topping instructions to produce a visually appealing and tasty dessert.
Ingredients
For the crust:
- 1 ⅛ cups all-purpose flour
- ½ cup walnut ground
- 3 tablespoons light brown sugar
- 8 tablespoons butter melted and cooled slightly, unsalted
For the filling:
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg freshly grated
- ¼ teaspoon allspice
- ¼ teaspoon kosher salt
- 1 pound cream cheese at room temperature
- 1 cup light brown sugar
- 1 cup pumpkin puree
- 1 tablespoon vanilla extract
- 4 egg large
For the marshmallow topping:
- ¾ cup egg white
- 1 cup brown sugar light; firmly packed
- ¼ cup agave nectar
- vanilla bean seeds of 1
Instructions
- Preheat an oven to 350°F
- To make the crust, in a food processor, pulse the flour, walnuts, brown sugar and butter on low speed until combined, 30 seconds to 1 minute. Press the crust into the bottom of a 9-inch springform pan. Bake until lightly browned, 10 to 12 minutes. Cool on a wire rack. Reduce the oven to 300°F.
- To make the filling, in the bowl of a cleaned out food processor, pulse the cream cheese and brown sugar until smooth, 1 to 2 minutes. Add the pumpkin puree, vanilla and spices and beat until smooth, about 1 minute. Add the eggs one at a time, pulsing after each addition.
- Wrap a double layer of aluminum foil around the bottom and sides of the springform pan. Add the filling and smooth the top. Place in the center of a roasting pan. Pour hot water into the roasting pan to reach halfway up the sides of the springform pan. Bake until the cheesecake is firm but jiggles slightly in the center, 45 minutes to 1 hour. Let cool in the water bath before topping with the meringue. The cheesecake can be refrigerated overnight.
- To make the meringue, in a saucepan, bring 1 inch of water to a simmer. Place the egg whites, brown sugar, agave and vanilla bean seeds in a stand mixer bowl and set over but not touching the simmering water. Whisk until the sugar is dissolved and the mixture is hot, about 2 minutes. Place the bowl on the mixer and beat with the whisk attachment on high speed until the meringue cools to room temperature and stiff peaks form, 5 to 6 minutes.
- Lightly pat the cheesecake with a paper towel to remove moisture. Mound the meringue on top, using a pastry spatula to spread it to the edges, it should be quite tall. Using a spoon, create mountains and swoops of meringue around the surface. Lightly brown with a kitchen torch. Serve immediately or refrigerate for up to 6 hours. Serves 8 to 12.
Notes
- The marshmallow meringue topping adds sweetness and conceals any cracks in the cheesecake.
- Baking the cheesecake in a water bath helps it cook evenly and prevents drying out.
- Allow the cheesecake to cool in the water bath before adding the topping for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 574 kcal
% Daily Value*
| Calories | 574kcal | 29% |
| Carbohydrates | 68g | 23% |
| Protein | 10g | 20% |
| Fat | 30g | 46% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 135mg | 45% |
| Sodium | 272mg | 11% |
| Potassium | 275mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 53g | 106% |
| Vitamin A | 4799IU | 96% |
| Vitamin C | 2mg | 2% |
| Calcium | 114mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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