This ambitious dessert comes from the mind of someone who wants to have everything all at once — and somehow makes it work. Despite its many layers, every element has a purpose: the warmth of pumpkin pie, the tang of cheesecake, the sweetness of toasted marshmallow — all tucked inside a salty pretzel crust. Meet the Pumpkin Cheesecake Tart with Tahini Swirl & Toasted Marshmallow — your new favorite dessert.
When I first thought of this dessert, I was craving a big, fat slice of cheesecake. I had leftover pumpkin purée in my fridge, and after going on a full pumpkin frenzy, you’d think the last thing on my mind would be anything pumpkin-related. But I’m not the kind of girl who likes to waste food, so I decided everyone was getting another round of pumpkin dessert. I mean, it is what it is.
But of course, I couldn’t stop at pumpkin cheesecake – my brain doesn’t work that way. Suddenly it was going haywire: a pumpkin tart! With tahini! Um, and a toasted marshmallow topping! Ooh, and a pretzel crust!
It sounds like there’s too much going on – and there is – but it works. The pretzel crust adds a lovely saltiness that balances the sweetness of the marshmallow. The pumpkin filling is a mellow bed that holds all those bold flavors together without losing its own flair. The tahini swirls are just sparse enough to give you that bitter, nutty bite every once in a while, which, again, plays perfectly with the sweet marshmallow.
The beauty of this cheesecake is that although all the components dance beautifully together, you can strip away whichever part doesn’t suit you and still end up with something exquisite. Don’t like tahini? Skip the swirl. Marshmallow too much? Forget about it. Only have graham crackers? Throw them into the pan. Whatever you do, this tart might sound like a wild ride – but it’s certainly worth it.
The Case for This Tart
Apart from the obvious, that this tart has:
Balanced flavor: Sweet pumpkin custard meets the savory, nutty depth of tahini and salty pretzel.
Texture galore: Silky filling + crumbly crust + gooey marshmallow top.
Holiday-worthy: Ideal for Thanksgiving, Friendsgiving, Christmas, or a cozy dinner party.
Make-ahead friendly: Chill the tart overnight and toast the marshmallow right before serving.
This Pumpkin Cheesecake Tart with Tahini Swirl & Toasted Marshmallow is absolutely delightful. So much so that I decided to post it, even though I initially had my doubts.
I don’t have a torch at the moment, so the marshmallow topping didn’t turn out as glamorous as I would’ve liked. The tart’s beige color palette didn’t look particularly appealing in the pictures, which I thought weren’t good enough to share. The crust was a little dry, which caused the filling to pull away from the edges as it baked. I thought, ugh, what a disappointment. So I barely even tried to make the photos look nice. I tried it and it tasted nice.
The next day, I tried it again. And again. And the more I tried, the better it tasted! Suddenly I was convinced: this cheesecake tart was a hit. And deserved a spot on the blog.
I made a few tweaks to the crust, and now I believe she’s perfect. I hope you’ll give her a try – and that you won’t give up on her like I almost did.
Tips & Variations
Crust tricks:
- If you don’t have a blender or food processor, just place your pretzels in a ziploc bag and crush them using a rolling pin until sandy. This is also great if you like a slightly chunkier, more rustic texture.
- Press the crushed pretzels firmly into your tart pan, starting with the sides. A flat-bottomed measuring cup or glass works perfectly to pack it down and help the crust hold together.
Tahini swirl:
- Thin the tahini with a teaspoon or two of water or maple syrup, adding a little bit at a time until it’s a drizzable consistency. This makes it easier to distribute without overpowering the pumpkin filling.
Marshmallow topping:
- A kitchen torch is a great tool to have, ideal for that perfectly toasted, gorgeous finish (I mean, look at this tart!). But if you don’t have a torch, just place the tart under the broiler for a minute or two, until toasted, watching carefully so the marshmallows don’t burn. And as always, I highly recommend having a kitchen scale as well for perfect measurements – and less dirty dishes!
- When making the Swiss meringue, a thermometer is helpful, but if you don’t have one, just rub a small amount of the egg white mixture between your fingers – if it feels smooth and not gritty, it’s ready.
Variations:
- You can experiment with the crust: use graham crackers for a traditional crust or gingersnaps for a more classic flavor.
- Skip the tahini if nutty flavors aren’t your thing – the tart is still decadent without it.
- If you don’t want to make your own marshmallow fluff, just top with store-bought marshmallows or skip it altogether and serve with a dollop of whipped cream!
FAQ
Q: Can I make this tart ahead of time?
A: Absolutely! You can make it a day in advance and keep it chilled. Add the marshmallow topping right before serving. The baked crust can be stored wrapped airtight and at room temperature for a day or refrigerated up to 1 day before baking.
Q: Can I use something other than pretzel chips for the crust?
A: Definitely. Pretzel chips give a salty-sweet crunch, but you can swap in graham crackers, gingersnaps, or even digestive biscuits. Just be aware that a sweeter crust will change the overall flavor balance, so you may want to reduce sugar in the crust slightly.
Q: What if I don’t have a kitchen torch?
No torch? No problem. You can carefully use your broiler for about a minute to toast the marshmallows. Watch closely – it goes from golden to burnt surprisingly fast. A torch is ideal for precision, but a broiler works in a pinch.
Q: Why does the filling sometimes pull away from the crust?
A: ’Don’t worry, your tart will still taste amazing! This usually happens if the crust isn’t packed tightly enough or if the tart is baked at too high a temperature. Make sure to press the pretzel crumbs firmly into the pan, including the sides, and bake gently. You don’t need a water bath for this recipe, so it’s especially important not to overbake.
You Might Also Like…
Toasted Marshmallow Pumpkin Tart: classic like pie, elegant like tart, topped with gooey toasted marshmallow. Perfect for the holidays.
Pumpkin Mac and Cheese: creamy, cheesy, pumpkin-infused pasta that’s comfort food with a seasonal twist.
Caramelized Onion and Pear Tart: sweet meets savory in this elegant tart: soft caramelized onions, tender pears, and a flaky buttery crust.
Ham and Cheese Croissants: golden, flaky croissants stuffed with savory ham and melty cheese. Ideal for brunch, snacks, or an indulgent breakfast.
This post contains affiliate links. That means if you click on one of the product links above and make a purchase, I may earn a small commission at no extra cost to you. I only ever recommend products or services I genuinely love or use personally. Thank you so much for supporting From A Small Kitchen!
If you make this Pumpkin Cheesecake Tart with Tahini & Toasted Marshmallow, please let me know in the comments! I’d love to hear from you.
Pumpkin Cheesecake Tart with Tahini Swirl & Toasted Marshmallow
1 8-inch
tart30
minutes30
minutesIngredients
- Pretzel Crust:
140g (about 1 ½ cups) pretzel chips
75g (about ⅓ cups or 5 tbsp) unsalted butter, melted
10g (2 tsp) light brown sugar
- Pumpkin Cheesecake Filling:
225g (8oz) full-fat cream cheese, room temp
75g (⅓ cup) light brown sugar
1 egg
180g (¾ cup) pumpkin purée
70g (⅓ cup) sour cream
1 tsp vanilla
½ tsp garam masala
½ tsp cinnamon
Zest of 1 orange
¼ tsp sea salt
- Tahini Swirl:
2 tbsp tahini
water, as needed
Pinch of salt
- Toasted Marshmallow Topping:
50g (about 2) egg whites
100g granulated sugar
Directions
Preheat the oven: to 350°F/ 175°C.
Make the crust: In a food processor or blender, combine the pretzel chips, butter, and sugar and process until the pretzels have broken down into fine crumbs and the mixture looks like moist sand. It should easily hold together when squeezed.
Press the mixture into the pan: Transfer the mixture to an 8-inch tart pan. Push the mixture outward to create an even ring around the perimeter, then use a measuring cup to press the mixture firmly against the sides, then using the bottom of the measuring cup, flatten the crumbs into an even layer with no bare spots.
Bake the crust: until it’s fragrant, firm to the touch, and the outer edges are golden, 12-15 minutes. Set the pan aside.
Make the filling: In a stand mixer or a large bowl if using a hand mixer or whisk, combine the cream cheese and sugar, and beat on medium-high until completely smooth.
Add the egg and beat until incorporated. Add the pumpkin puree, sour cream, vanilla, spices, orange zest, and salt and mix until combined. Increase the speed to medium-high and beat, scraping down the sides of the bowl occasionally, until the filling is very light and smooth, about 3 minutes.
Pour the batter into the cooled crust and smooth the top. Lightly tap the pan on the counter to pop any air bubbles.
Make the tahini swirl: In a small bowl, add the tahini and stir in water, 1 teaspoon at a time, until it reaches a thin consistency. Add in a pinch of salt.
Drizzle tahini mixture over the cheesecake filling and swirl gently with a knife.
Bake at 325°F / 160°C until the filling is set around the edges and slightly wobbly in the center, around 20-25 minutes.
Turn off the oven and leave the door slightly open using a wooden spoon to hold it in place. Let the tart gradually cool for about 30 minutes. Remove from the oven and allow it to cool at room temperature for another 30 minutes before transferring to the fridge. This gradual temperature change helps prevent cracks to form. Chill at least 2 hours or overnight.
Make the marshmallow: In a heatproof bowl over a simmering pot of water, whisk the egg whites and sugar until the sugar has fully dissolved (about 160°F / 70°C). If you don’t have a thermometer, the mixture is ready when it feels smooth and warm to the touch and the sugar has completely dissolved. Rub a small amount between your fingers, if it feels smooth and not gritty, it’s ready.
Remove from heat and immediately whip with a mixer or using a whisk until stiff, glossy peaks form and the bowl has cooled.
Spread or pipe on the tart. Using a kitchen torch, carefully toast the marshmallow topping until golden, or place under the broiler for about 1 minute, watching closely so it doesn’t burn. Serve.
