You’ve been asking for it since I posted a teaser on instagram a few weeks back… and here it is!! Pumpkin Cheesecake with Marshmallow Meringue.
By now you all know that I’m not the biggest pie fan when it comes to Thanksgiving desserts! I always want a little something extra and this Pumpkin Cheesecake with Marshmallow Meringue definitely qualifies as extra! It’s a really delicious pumpkin cheesecake layer that you could serve on it’s own but I’m all about that more is more lifestyle so naturally I piled it high with a marshmallow meringue that get’s slightly torched! It’s stunning. A true beauty. Star of the dessert show. People will bow down if you bring this Pumpkin Cheesecake as your Thanksgiving contribution!!
PS – are you thinking of putting this on your Thanksgiving menu? Check out the full What’s Gaby Cooking menu here along with the master prep schedule to keep things organized and on track!
Pumpkin Cheesecake with Marshmallow Meringue
Ingredients
For the crust:
- 1 1/8 cups all-purpose flour
- 1/2 cup ground walnuts
- 3 tablespoons light brown sugar
- 8 tablespoons unsalted butter melted and cooled slightly
For the filling:
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon kosher salt
- 1 pound cream cheese at room temperature
- 1 cup light brown sugar
- 1 cup pumpkin puree
- 1 tablespoon vanilla extract
- 4 large eggs
For the marshmallow topping:
- 3/4 cup egg whites
- 1 cup firmly packed light brown sugar
- 1/4 cup agave nectar
- Seeds of 1 vanilla bean
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.
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe adapted from Blackberry Farms
Love all your recipes!! Your food is amazing!! Would love to see a video of how you make this!!
hi gaby! do you have any ideas on how to substitute walnuts? personally, i love the idea but i’ll be making for someone allergic to nuts!
could you do pumpkin seeds?
Graham crackers?
Sounds yummy. Can I substitute honey for the agave ? I don’t have any. Thanks
you sure can!
This looks amazing! I know the cheesecake can definitely be made ahead (probably make it tuesday or wednesday before thanksgiving)… What’s your thoughts on the meringue? Should I make this day of thanksgiving?
answers to both are in todays thanksgiving prep post!! but yes – cheesecake can be made ahead of time and the meringue too – but don’t combine until the day of
Oh my. What a great alternative to traditional pumpkin pie. I think I could just eat the topping and be completely happy!! Brilliant.
How do you brown it if you do not own a kitchen torch?
you can put it under the broiler but keep your eyes on it because it’s not as even as a torch
I was thinking about making the meringue separately (in the oven) and plopping it on top afterward, maybe anchored with a little jam or honey or something.
Hi Gaby! I made the cheesecake today…so far so good. For the meringue, how many eggs makes 3 cups?
not sure – I tested it as written and you only need 3/4 cup egg white
This was a hit at Thanksgiving! Every step was straight-forward, and the end result was quite the showstopper. The meringue with agave was also easier to work with than many other recipes I’ve tried. This recipe is a keeper! Thank you!!!
Do you have a video on how to make the meringue? Attempted it last year and it was a soupy mess . Would love to try again this year!
That topping though!!!!!!
When am I supposed to remove the springform pan? After it has been refrigerated? Curious because mine stuck to the sides and broke apart when I opened the latch to the pan. Doesn’t look as good as yours but sure is delish!!!
I unlatch it after about 20 minutes outta the oven and then chill it
I have made this twice this week (both times it tasted phenomenal!), however, there was a mysterious syrup coming from either the cheesecake or the meringue both times and the meringue does not seem to “adhere” to the cheesecake. I’m a just a guy that likes to cook, no formal training, so maybe I’m missing a baking “must do”? I thought the cheesecake was cool enough, but maybe that was the underlying issue?
First time making cheesecake. For the ground walnuts.. do you take 1/2 cup of whole walnuts and process or does it specifically need to be 1/2 cup ground for the crust?
1/2 cup ground
This was a HUGE hit at Thanksgiving last year, and I’m so excited to make it again this year. Directions were clear and easy to follow. So delicious!
gaby -would just a hand mixer work instead of a stand mixer? Any chance you’d do a video? I really want to make, but intimidated!
totally would work!
If making cheesecake day before, do you cover with Saran Wrap when refrigerating overnight or leave uncovered? Thanks!
I would cover!
Would a Vitamix work for the food processor?
Also what is a good replacement for the agave nectar (or is it a game changer)?
Lastly, would you recommend replacing the vanilla seeds with pure vanilla extract?
Thank you!
yes and honey and yes!
Can I substitute pumpkin butter for the pumpkin purée? Basically pumpkin puree with maple syrup cooked on stove top.
never tried that! so I can’t say for certain