Looking for a decadent dessert this fall? Well, I got decadence wrapped up with this Meringue Topped Pumpkin Cheesecake! Because sometimes too much is never enough. Take a look!
Cheesecake, of any variety, is probably my favourite dessert. Ever! And the sad situation is that I hardly ever get to make it. There are no cheesecake lovers in my house, so I’d be left eating the whole thing on my own. Maybe not such a bad thing…ha! Oliver, my son, does like cheesecake. But after one slice he’s done and then I’m left with the entire cake to myself to devour and I will. Hand me a fork!
So whenever I have friends over, I love making cheesecake. Because then I know I can have the enjoyment of making it, eating a slice or two and not be left with the guilt of the entire thing to myself. Sensible right. Cakes like this one, my Single Serve Pumpkin Pies and my Pumpkin Spice Cake are all perfect for fall.
Notes about the Cheesecake:
- This cake takes time – This cheesecake has four layers. A cookie crust, followed by a dense and spiced pumpkin cheesecake layer, a sweetened cinnamon cream and topped with a light and fluffy meringue.
- The base – I used digestive biscuits because I always have those on hand and they make a great crust. But graham wafters work just a great if you have those. The base is pretty straight forward and easy.
- The cheesecake layer – I used home-made Pumpkin Puree. You can use store bought.
- Cool the cake – You really need to let the cake cool completely before adding the cream layer. If not, it will melt onto the cheesecake and that is not what you are looking for.
- Making the meringue – The meringue layer is pretty easy. If you don’t have cream of tartar for the meringue, just substitute about 1/2 teaspoon of white vinegar. It works perfect and will not change the taste of the meringue.
- How to add the meringue – I like to dollop on the meringue by the spoonful and then gently fill in any gaps with extra meringue by smoothing it out a little. It is nice to have high peaks on a meringue.
Single Serve Pumpkin Pies
These Single Serve Pumpkin Pies are the perfect after dinner dessert. Individually portioned and the perfect bite after a big meal.
Check out this recipe
How To Make Pumpkin Puree in the Slow Cooker
See How To Make Pumpkin Puree in the Slow Cooker by following these few easy steps. Pumpkin Puree has never been so easy. Great to keep on hand for all your fall baking.
Check out this recipe
Pumpkin Spice Cake Squares
These Pumpkin Spice Cake Squares are a must make! They are a personal favourite of mine and requested often by my 15 year old. Don't let fall slip away without making them.
Check out this recipe
Meringue Topped Pumpkin Cheesecake
Looking for a decadent dessert this fall? Well, I got decadence wrapped up with this Meringue Topped Pumpkin Cheesecake! Because sometimes too much is never enough. Take a look!
Servings: 12 servings
Calories: 370kcal
Ingredients
For the base:
- 1 1/2 Cups biscuit crumbs
- 5 Tablespoons butter melted
- 1 Teaspoon cinnamon
For the cheesecake:
- 16 oz cream cheese
- 3 Eggs
- 1 Cup pumpkin puree
- 2/3 Cup brown sugar
- 1 Teaspoon cinnamon
- 1/2 Teaspoon ginger
- Pinch cloves
- Pinch nutmeg
- Pinch salt
- 1 Teaspoon vanilla
For the cream layer:
- 1 Cup whipping cream
- 1 Tablespoon sugar
- 1/2 Teaspoon cinnamon
For the meringue:
- 2 Egg whites
- 2 Tablespoons sugar
- 1/2 Teaspoon cream of tartar
Instructions
- For the base:
- Preheat oven to 350 degrees F. Grease an 8 inch spring form pan and set aside.
- Combine te digestive biscuits, melted butter and cinnamon. Stir well to combine. Press the crumbs into the base of the spring form pan. Bake for about 8 – 10 minutes or until set. Remove from oven and leave to cool.
- For the cheesecake:
- In a small bowl combine the sugar, cinnamon, cloves, nutmeg, ginger and salt. Stir to combine and set aside.
- In the bowl of your electric mixer, add the cream cheese and beat on high speed for a minute until smooth. Add the sugar and continue mixing until smooth and completely combined, about 2 -3 minutes. Beat in the eggs one at a time, mixing well after each addition. Beat in the pumpkin puree and vanilla extract until combined.
- Evenly pour filling over the baked base.
- Bake the cheesecake in a preheated 350 degree F oven for around 30 minutes. Reduce heat to 325 degrees F and continue baking for an extra 10 – 15 minutes or until it’s set but a little wobbly in the middle. Remove from oven and place on a wire rack to cool completely.
- For the cream layer:
- In a large mixing bowl, combine the cream, sugar and vanilla. Stir to combine. Beat on high speed until thick and fluffy.
- Evenly spread the the whipped cream over the cheesecake.
- For the meringue:
- In the bowl of your electric mixer, beat the eggs whites on high until foamy. Add the cream of tarter and continue to beat until soft peaks form. Gradually beat in the sugar until stiff peaks form.
- Dollop the meringue over the top and spread out evenly leaving peaks of meringue. Use a kitchen torch to torch the top of the meringue.
- Set in the fridge for at least 6 hours before serving.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- This cake takes time – This cheesecake has four layers. A cookie crust, followed by a dense and spiced pumpkin cheesecake layer, a sweetened cinnamon cream and topped with a light and fluffy meringue.Â
- The base – I used digestive biscuits because I always have those on hand and they make a great crust. But graham wafers work just a great if you have those. The base is pretty straight forward and easy.
- The cheesecake layer – I used home-made Pumpkin Puree. You can use store bought.
- Cool the cake – You really need to let the cake cool completely before adding the cream layer. If not, it will melt onto the cheesecake and that is not what you are looking for. Â
- Making the meringue – The meringue layer is pretty easy. If you don’t have cream of tartar for the meringue, just substitute about 1/2 teaspoon of white vinegar. It works perfect and will not change the taste of the meringue.
- How to add the meringue – I like to dollop on the meringue by the spoonful and then gently fill in any gaps with extra meringue by smoothing it out a little. It is nice to have high peaks on a meringue.
Nutrition Facts
Meringue Topped Pumpkin Cheesecake
Amount Per Serving (1 serving)
Calories 370
Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 15g94%
Cholesterol 122mg41%
Sodium 249mg11%
Potassium 183mg5%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 20g22%
Protein 6g12%
Vitamin A 4182IU84%
Vitamin C 1mg1%
Calcium 79mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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