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Pumpkin Spice Cheesecake with Roasted Marshmallow Crust

This cheesecake features a creamy pumpkin filling infused with warm spices, baked atop a crust that contains roasted marshmallows to add a smoky sweetness. The final dish has a velvety texture with a crisp crust and a playful, slightly gooey marshmallow topping that melts into each bite.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup graham cracker crumbs for the crust
  • 1/2 cup unsalted butter melted
  • 2 cups marshmallows preferably large and fluffy
  • 2 cups graham cracker crumbs for the marshmallow crust
  • 1/4 cup granulated sugar for the crust
  • 1/2 cup unsalted butter for the marshmallow layer
  • 16 oz cream cheese softened
  • 1 cup canned pumpkin pure pumpkin pulp
  • 3 large eggs at room temperature
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp vanilla extract

Equipment

  • Mixing bowls
  • Springform pan
  • Electric mixer
  • Baking sheet
  • Parchment paper
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (180°C). Mix graham cracker crumbs with melted butter to form a crumbly mixture, then press it evenly into the bottom of a greased springform pan to make the crust. Bake for 10 minutes until slightly set, then let it cool.
  2. Spread marshmallows on a baking sheet lined with parchment paper and roast in the oven for about 5 minutes until golden and slightly melted, watching carefully to prevent burning. Once roasted, fold them into the graham cracker crumbs, mixing until evenly distributed to create a smoky, chewy crust layer.
  3. In a large bowl, beat softened cream cheese with sugar until smooth and creamy with a hand or stand mixer. Add pumpkin puree, eggs, cinnamon, ginger, cloves, and vanilla, blending well after each addition to create a smooth filling.
  4. Pour the pumpkin filling over the cooled crust in the springform pan, spreading evenly with a spatula. Tap the pan gently on the counter to settle the filling and remove air bubbles.
  5. Bake the cheesecake for 55 to 60 minutes, or until the edges are set but the center still slightly jiggles when gently shaken. The house will smell warm and spicy, and the top may turn a light golden color.
  6. Remove the cheesecake from the oven and let it cool completely in the pan on a cooling rack. Then, refrigerate for at least 4 hours or overnight for best flavor and texture.
  7. Gently run a knife around the edge of the springform to loosen the cheesecake, then carefully remove the sides of the pan. Slice and serve with a drizzle of caramel or whipped cream if desired. The crust will be smoky and chewy, contrasting beautifully with the creamy, spiced filling.

Notes

For extra flavor, toast the marshmallows before incorporating into the crust. Be attentive while roasting marshmallows to prevent burning. Chilling the cheesecake overnight enhances the depth of flavors and improves texture.