Marshmallow Pumpkin Cheesecake Recipes

SMALL NO-BAKE MARSHMALLOW PUMPKIN CHEESECAKE

Steps:

• In a medium pot, combine marshmallows, canned pumpkin, spices, and salt.
• Heat over medium-low heat, stirring almost constantly, until marshmallows are completely melted and mixture uniform in color, about 6 to 8 minutes.
• Scrape mixture into a medium bowl and allow to cool to room temperature, 45 minutes to an hour.
• While your marshmallow filling cools, in a small bowl, combine graham cracker crumbs, melted butter, and brown sugar. Stir together until well-mixed and press crumbs into a 6-inch pie tin in an even layer. Place in the freezer until you're ready to use it.
• Once marshmallow mixture has cooled, in a separate medium bowl, combine heavy cream and sugar. Beat using a handheld electric mixer, starting on low and working up to high, until stiff peaks form (when you lift the beaters straight out, they should leave peaks of whipped cream that stand straight up and don't flop over at the tip). Set aside.
• Add softened cream cheese to the cooled marshmallow mixture and beat until the cream cheese is completely incorporated.
• Switch to silicone spatula and gently fold the whipped cream into the pumpkin/cream cheese mixture, being careful not to deflate the cream too much as you go.
• Once there are no streaks remaining, spoon the filling into your prepared pie crust. There may be some extra filling that won't fit. You can discard (or eat it).
• Smooth the top of the pie and refrigerate until firm, 3 to 4 hours.
• Decorate with additional whipped cream and a sprinkle of cinnamon if desired, and enjoy!

MARSHMALLOW PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 350 degrees. Spray a 9 inch springform pan with 2 3/4 inch sides with non-stick cooking spray.
• Add cookie crumbs, pecans and ginger to the bowl of a food processor and pulse until nuts are finely ground.
• Add melted butter and pulse until crumbs come together.
• Press crumb mixture on bottom and 2 inches up sides of springform pan. Bake crust for approximately 10 minutes or until set and lightly browned. Cool completely on a wire rack.
• Keep oven preheated to 350 degrees.
• In the bowl of an electric mixer blend cream cheese and sugar for about 2 minutes or until light and fluffy. Add pumpkin and mix until well incorporated. Add eggs, 1 at a time, blending on low speed after each addition, scraping down bowl occasionally. Add the flour, spices and salt and beat to blend. Beat in vanilla.
• Pour filling into cooled crust, filling to just above top of crust.
• Bake until edges begin to crack and filling is just set in the centre. Filling should move just slightly in the center when pan is gently shaken. This should take about 1 hour and 20 minutes. Cool for one hour on wire cooling rack. Cut around edges to loosen cake and cool in the cake pan over night.
• Combine marshmellows and milk in a large saucepan and heat over low heat until marshmellows are melted. Remove from heat and stir in vanilla and salt. Cool mixture to room temperature, stirring occasionally. Gently fold sour cream into marshmellow mixture. Pour topping over cheesecake leaving a 1/2 inch border around edges. Chill for at least 1 hour to set topping. If there are any cracks in the cheesecake, this topping will cover them up!
• Remove springform ring when ready to serve

PUMPKIN CHEESECAKE WITH MARSHMALLOW-SOUR CREAM TOPPING AND GINGERSNAP CRUST

Steps:

• Crust:
• Preheat oven to 350°F. Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Grind cookie crumbs, pecans, brown sugar, and ginger in processor until nuts are finely ground. Add butter; using on/off turns, process to blend. Transfer mixture to prepared pan; press onto bottom and 2 inches up sides of pan. Bake crust until set and lightly browned, about 10 minutes. Cool completely.
• Filling:
• Preheat oven to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until light and fluffy, about 2 minutes. Beat in pumpkin. Add eggs 1 at a time, beating on low speed to incorporate each addition. Add flour, spices, and salt; beat just to blend. Beat in vanilla. Transfer filling to cooled crust. Bake until filling is just set in center and edges begin to crack (filling will move slightly when pan is gently shaken), about 1 hour 20 minutes. Cool 1 hour. Run knife around sides of pan to release crust. Chill cheesecake uncovered in pan overnight.
• Topping:
• Stir marshmallows and milk in medium saucepan over low heat until marshmallows are melted. Remove from heat and stir in vanilla and salt. Cool marshmallow mixture to room temperature, stirring occasionally.
• Add sour cream to marshmallow mixture; fold gently just to blend. Pour topping over cheesecake and spread evenly, leaving 1/2 inch uncovered around edges. Chill to set topping, at least 1 hour. DO AHEAD: Cheesecake can be made 1 day ahead. Keep chilled.

PUMPKIN CHEESECAKE WITH MARSHMALLOW-SOUR CREAM TOPPING AND GINGE

Steps:

• Crust:.
• Preheat oven to 350°F Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Grind cookie crumbs, pecans, brown sugar, and ginger in processor until nuts are finely ground. Add butter; using on/off turns, process to blend. Transfer mixture to prepared pan; press onto bottom and 2 inches up sides of pan. Bake crust until set and lightly browned, about 10 minutes. Cool completely.
• Filling:.
• Preheat oven to 350°F Using electric mixer, beat cream cheese and sugar in large bowl until light and fluffy, about 2 minutes. Beat in pumpkin. Add eggs 1 at a time, beating on low speed to incorporate each addition. Add flour, spices, and salt; beat just to blend. Beat in vanilla. Transfer filling to cooled crust. Bake until filling is just set in center and edges begin to crack (filling will move slightly when pan is gently shaken), about 1 hour 20 minutes. Cool 1 hour. Run knife around sides of pan to release crust. Chill cheesecake uncovered in pan overnight.
• Topping:.
• Stir marshmallows and milk in medium saucepan over low heat until marshmallows are melted. Remove from heat and stir in vanilla and salt. Cool marshmallow mixture to room temperature, stirring occasionally.
• Add sour cream to marshmallow mixture; fold gently just to blend. Pour topping over cheesecake and spread evenly, leaving 1/2 inch uncovered around edges. Chill to set topping, at least 1 hour.

SPOOKY HALLOWEEN MARSHMALLOW CHEESECAKE

Steps:

• Tip the biscuits into a food processor and blitz to fine crumbs. Pour in the melted butter and blitz again to combine. Line the side of a deep 20cm springform or loose-bottomed cake tin with baking parchment. Tip in the crumb mixture and press it into the base and up the side of the tin using the back of a spoon. You should be able to press the mixture about halfway up the side, but don't worry if the edge is slightly uneven - this will add a spookily craggy effect to the cheesecake. Chill in the fridge while you make the filling.
• Tip the marshmallows and milk into a saucepan set over a low-medium heat and stir until the marshmallows have melted. Leave to cool for a few minutes.
• Tip the soft cheese, cream and vanilla extract into a large bowl and beat together using an electric whisk. Pour in the still-warm marshmallow mixture and mix again until smooth. Remove the chilled biscuit base from the fridge and scrape in the marshmallow cheesecake filling. Smooth the top and chill for at least 2 hrs. Will keep chilled for up to a day.
• Heat the oven to 120C/100C fan/gas 1 and line a baking tray with baking parchment. Put the egg whites in a large, clean bowl with a pinch of salt and beat with an electric whisk until foamy - they should hold soft peaks when you lift out the beaters. Beat in the sugar 1 tbsp at a time until fully incorporated and the meringue is thick, shiny and holding stiff peaks.
• Spoon the meringue into a piping bag fitted with a large round nozzle. Holding the nozzle directly above the lined tray, pipe little blobs to make the meringue ghosts. Bake for 1 hr 30 mins, then leave to cool.
• When the meringues are cool, use an icing pen to draw faces on them. Carefully remove the cheesecake from the tin and put on a plate or cake stand. Arrange the ghosts on top just before serving. Will keep in the fridge for up to two days.