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Spiced Pumpkin Cheesecake with Toasted Marshmallow Swirl

This pumpkin cheesecake combines a crunchy graham cracker crust infused with spiced cookies and a smooth, creamy filling flavored with pumpkin, vanilla, cinnamon, and ginger. A toasted marshmallow fluff is stirred into the cream cheese layer, creating a delightful gooey contrast. Once baked and chilled, the dessert has a dense, velvety texture with a slightly crispy crust and a flavorful, spiced appearance topped with a toasted marshmallow swirl.
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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: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs for crust
  • 1/2 cup crushed spiced cookies for crust
  • 1/2 cup unsalted butter melted
  • 2 cups cream cheese softened
  • 1 cup granulated sugar
  • 1/2 cup sour cream
  • 3 large eggs
  • 1 cup canned pumpkin puree
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • 1/2 cup toasted marshmallow fluff for swirling

Equipment

  • 8-inch Springform Pan
  • Mixing bowls
  • Electric Mixer or Whisk
  • Spatula
  • Measuring cups and spoons
  • Food Processor or Crumb Binder
  • Oven

Method
 

  1. Combine graham cracker crumbs, crushed spiced cookies, and melted butter in a bowl until the mixture resembles wet sand. Press this mixture evenly into the bottom of a springform pan to form the crust. Bake in a preheated oven at 350°F (175°C) for 10 minutes to set, then remove and let cool slightly.
  2. In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and fluffy, about 2-3 minutes. Add sugar and continue mixing until combined and creamy.
  3. Mix in sour cream, pumpkin puree, cinnamon, ginger, and vanilla extract until the filling is well blended and smooth. It should be thick and uniform in color.
  4. Add eggs one at a time, beating gently after each addition until just incorporated. Do not overmix to avoid cracks.
  5. Pour the creamy pumpkin filling over the cooled crust, spreading it evenly with a spatula for a smooth top.
  6. Bake the cheesecake in a water bath at 350°F (175°C) for 60 minutes, or until the edges are set but the center jiggles slightly when gently shaken. Carefully remove from the oven and water bath, then cool at room temperature before chilling in the refrigerator for at least 4 hours or overnight.
  7. Once chilled, gently spread the toasted marshmallow fluff over the top of the cheesecake in swirls or blobs.
  8. Using a handheld torch, carefully toast the marshmallow layer until lightly golden and slightly puffy, filling your kitchen with a warm, caramelized aroma.
  9. Allow the toasted marshmallow topping to cool for a few minutes, then slice the cheesecake with a sharp knife. Serve chilled to enjoy its velvety texture combined with the crunchy, spiced crust and gooey marshmallow swirl.

Notes

For best results, let the cheesecake chill overnight and toast the marshmallow just before serving for a fresh, gooey topping. You can also add a sprinkle of cinnamon or crushed spiced cookies on top for extra flair.