If you’re craving pumpkin cheesecake but don’t feel up to a big baking project or you have a half-eaten bag of marshmallows you should really use up, you need this recipe in your life. It’s fun and simple to make and produces an adorable 6-inch cheesecake that is rich and creamy and so, so good.
Ingredient Notes
Pumpkin puree: Not to be confused with canned pumpkin pie filling, pumpkin puree is just pure pureed pumpkin. You can usually find it in the baking aisle near the premade pie crusts and pie filling. The recipe won’t use up an entire can of pumpkin puree, so see my post What to Do With Leftover Pumpkin Puree for storage tips and recipe ideas for the leftovers. Marshmallows: Marshmallows provide most of the sweetness for this pie so they cannot be omitted. You’ll need 5 ounces of marshmallows, about half a standard-size bag. Cream cheese: Philadelphia cream cheese is my go-to cream cheese brand. Make sure your cream cheese is truly room temperature before you try to use it. Cream cheese that’s too cold will leave cream cheese lumps in the cheesecake. Heavy cream: Heavy cream lightly sweetened and whipped into whipped cream helps lighten up the texture of the cheesecake. You can also replace the whipped cream and sugar with 1 cup of whipped topping. The recipe won’t use up an entire carton of heavy cream. For ideas on what to do with the leftovers, check out this post What to Do With Leftover Whipping Cream. Pumpkin spices: This recipe uses cinnamon, nutmeg, and ginger, but if you have premade pumpkin pie spice in your cupboard, you can replace these spices with 1 teaspoon of pumpkin pie spice.
How to Make a Marshmallow Pumpkin Cheesecake
A note on extra filling: 6-inch pie pans vary somewhat in size. If you’re using a shallow pie dish, there may be quite a bit of extra filling. You can discard (or eat) the leftover filling. You can also line a mini muffin pan with cupcake liners and fill them with the extra filling. Freeze and make little frozen cheesecake bites.
I don’t have a 6-inch pie dish. What can I use instead?
Instead of a single small pie, make it into mini pies using a cupcake pan. Just be sure to line the cups with liners or you’ll have a tough time getting the mini pies out of the pan.
Can I make this ahead of time?
Yes. Make the marshmallow pumpkin cheesecake up to 48 hours in advance and store covered in the refrigerator (don’t decorate with whipped cream until just before serving as the whipped cream may begin to weep). Or wrap tightly and store in a freezer bag and freeze the cheesecake for up to 2 months. This cheesecake freezes extremely well. Defrost in the refrigerator before serving.
Can I double this recipe?
Yes! If you’d like to double the recipe, use a regular 9-inch pie pan. No preparation changes are needed. To double the recipe ingredients, hover over the serving size in the recipe card below or click if you’re on mobile, and slide the slider.
More Fall Recipes
Small Apple Cake Dutch Apple Pie Small-batch Pumpkin Cupcakes Pumpkin Streusel Muffins (Small-batch) Easy Kettle Corn The Best Pumpkin Pancakes
More Cheesecake Recipes
Easy Cheesecake Cheesecake Bites Oreo Cheesecake Bites Unicorn No-bake Cheesecakes
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