SMALL NO-BAKE MARSHMALLOW PUMPKIN CHEESECAKE
This small no-bake marshmallow pumpkin cheesecake is a fun and easy mini dessert you can make without ever turning on your oven.
Provided by Tracy
Categories Dessert
Time 4h15m
Number Of Ingredients 14
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!
Nutrition Facts : Calories 356 kcal, ServingSize 1 serving
MARSHMALLOW PUMPKIN CHEESECAKE
The quintesecential autumn dessert! Smooth fluffy cheesecake topped with deliciously sweet yet slightly tart topping
Time 9h40m
Number Of Ingredients 24
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
Provided by Sarah Patterson Scott
Categories Cake Ginger Dessert Christmas Thanksgiving Kid-Friendly Cream Cheese Pecan Spice Fall Family Reunion Potluck Bon Appétit Peanut Free Soy Free Small Plates
Yield Makes 12 servings
Number Of Ingredients 25
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
Make and share this Pumpkin Cheesecake With Marshmallow-Sour Cream Topping and Ginge recipe from Food.com.
Provided by Pinay0618
Categories Cheesecake
Time 2h5m
Yield 12 serving(s)
Number Of Ingredients 22
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.
Nutrition Facts : Calories 783.8, Fat 46.8, SaturatedFat 23.8, Cholesterol 190.4, Sodium 594.1, Carbohydrate 80.9, Fiber 2.1, Sugar 50.3, Protein 12.8
MARSHMALLOW CHEESECAKE
I have made this as the recipe states, and also made it using low fat products...this is super easy, and if you like marshmallow, I think you will like this one...serve with chocolate drizzle, or with fresh berries as suggested in the method.
Provided by andypandy
Categories Cheesecake
Time 15m
Yield 1 9inch spring form cake, 10 serving(s)
Number Of Ingredients 8
Steps:
- Grease a 9 inch spring form pan.
- Crust: Melt butter and combine with crushed cookies.
- Press into prepared pan.
- Set aside.
- Filling: Combine milk or cream and marshmallows in a saucepot over low heat, and melt.
- Stirring all the while.
- Remove and cool.
- Beat cream cheese and lemon juice in a large bowl.
- Blend in the cooled marshmallow/ cream mixture until smooth.
- Fold in the whipped whipping cream.
- Spoon into crust.
- Chill 3 hours or until set.
- Melt chocolate if desired and drizzle over the top of cake in a pretty pattern.
- Serve.
- If desired you may fold in along with the whipping cream, some fresh cut strawberries, or fresh raspberries... or fresh diced peaches, or pineapple...the choice is yours.
- Then spoon into the shell and chill until set.
- Serve.
More about "marshmallow pumpkin cheesecake food"
PUMPKIN CHEESECAKE WITH MARSHMALLOW MERINGUE
From whatsgabycooking.com
5/5 (3)Category DessertCuisine AmericanTotal Time 1 hr 35 mins
- 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.
PUMPKIN PIE FLUFF DIP - A LATTE FOOD
From alattefood.com
PUMPKIN CHEESECAKE DIP - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
10 BEST MARSHMALLOW CHEESECAKE RECIPES | YUMMLY
From yummly.com
PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST & MARSHMALLOW-SOUR …
From thebeekeeperskitchen.com
PUMPKIN CHEESECAKE DIP - THE SALTY MARSHMALLOW | RECIPE
From pinterest.com
THIS SMALL NO-BAKE MARSHMALLOW PUMPKIN CHEESECAKE IS A FUN AND …
From pinterest.com
PUMPKIN CHEESECAKE BARS - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
PUMPKIN CHEESECAKE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
NO BAKE OMG PUMPKIN CHEESECAKE – XOMARSHMALLOW
From xomarshmallow.com
PUMPKIN CHEESECAKE — AMANDA FREDERICKSON
From amandafrederickson.com
AMAZING PUMPKIN CHEESECAKE RECIPE - FOOD.COM
From food.com
PUMPKIN CHEESECAKE WITH TOASTED MARSHMALLOWS | THE LEMON …
From thelemonapron.com
PUMPKIN CHEESECAKE | MARSHMALLOW FLUFF
From marshmallowfluff.com
PUMPKIN CHEESECAKE WITH TOASTED MARSHMALLOW TOPPING
From cooksvanilla.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love