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
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 BOURBON-SOUR CREAM TOPPING
The caramelized flavor of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake. Chopped pecans add a nutty dimension to the graham cracker crust.
Categories Gourmet Thanksgiving Fall Dessert Cheesecake Pumpkin Cream Cheese Sour Cream Pecan Bourbon Mixer Bake Kid-Friendly Potluck Small Plates Holiday 2018
Yield 12-16 servings
Number Of Ingredients 25
Steps:
- Make the crust:
- In a bowl combine the cracker crumbs, the pecans, and the sugars, stir in the butter, and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan. Chill the crust for 1 hour.
- Make the filling:
- In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar. In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth.
- Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°F. oven for 50 to 55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes.
- Make the topping:
- In a bowl whisk together the sour cream, the sugar, and the bourbon liqueur.
- Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Let the cheesecake cool in the pan on a rack and chill it, covered, overnight. Remove the side of the pan and garnish the top of the cheesecake with the pecans.
PUMPKIN CHEESECAKE WITH SOUR CREAM TOPPING
Instead of a traditional pie, I like to surprise holiday guests with a silky cheesecake. Make it a day ahead and let it chill overnight. It's one less thing you'll have to make on the big day. -Dorothy Smith, El Dorado, Arkansas
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 14 servings.
Number Of Ingredients 23
Steps:
- In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5-7 minutes or until set. Cool for 10 minutes., In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin, milk, cornstarch, cinnamon and nutmeg. Add eggs; beat on low speed just until combined. Pour into crust. , Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until center is almost set. , In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight., Remove sides of pan. Let stand at room temperature 30 minutes before slicing. If desired, serve with toppings.
Nutrition Facts : Calories 329 calories, Fat 18g fat (11g saturated fat), Cholesterol 85mg cholesterol, Sodium 189mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
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
PUMPKIN CHEESECAKE
When I was young we produced several ingredients for this longtime favorite on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream using milk from our dairy herd. -Evonne Wurmnest, Normal, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt. , Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes. , Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Refrigerate leftovers.
Nutrition Facts : Calories 230 calories, Fat 15g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 164mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
More about "pumpkin cheesecake with marshmallow sour cream topping and ginge recipes"
PUMPKIN CHEESECAKE (NO WATER BATH!) - THE RECIPE REBEL …
From thereciperebel.com
5/5 (26)Calories 479 per servingCategory Dessert
- Preheat the oven to 325 degrees F and lightly grease a 9" Springform pan or line with parchment paper. Wrap a large piece of tin foil around the bottom and partially up the sides of the pan.
- Meanwhile, prepare your filling. In a large bowl, beat cream cheese until smooth. Add sugar and beat until combined.
EASY PUMPKIN CHEESECAKE | LIFE LOVE & SUGAR
From lifeloveandsugar.com
MARSHMALLOW PUMPKIN CHEESECAKE #PUMPKINWEEK
From redcottagechronicles.com
CLASSIC PUMPKIN CHEESECAKE | MY BAKING ADDICTION
From mybakingaddiction.com
BEST PUMPKIN CHEESECAKE RECIPE - HOW TO MAKE …
From thepioneerwoman.com
PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST & MARSHMALLOW-SOUR …
From thebeekeeperskitchen.com
Servings 12Total Time 2 hrsCategory DessertCalories 720 per serving
- Preheat the oven to 350°F. Prepare a 9-inch springform pan with nonstick spray. Wrap base of pan tightly with aluminum foil.
- Place marshmallows in a large saucepan with milk and heat over medium-low heat until melted, stirring frequently.
47 CHEESECAKE RECIPES FOR THE ULTIMATE DESSERT EXPERIENCE
From epicurious.com
PUMPKIN CHEESECAKE RECIPE - COOKING CLASSY
From cookingclassy.com
61 BEST PUMPKIN RECIPES - EPICURIOUS
From epicurious.com
PUMPKIN CHEESECAKE WITH MARSHMALLOW-SOUR CREAM TOPPING AND …
From storylessrecipes.com
PUMPKIN CHEESECAKE WITH MARSHMALLOW SOUR CREAM TOPPING
From bigoven.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