Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust

Ingredients

• Nonstick vegetable oil spray
• 2 cups gingersnap cookie crumbs (about 9 ounces)
• 1 cup pecans (about 3 ½ ounces)
• ¼ cup (packed) golden brown sugar
• 2 tablespoons chopped crystallized ginger
• ¼ cup (½ stick) unsalted butter, melted
• 4 8-ounce packages cream cheese, room temperature
• + 15 more ingredients
• • 2 cups sugar
  • 1 15-ounce can pure pumpkin
  • 5 large eggs
  • 3 tablespoons all purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground allspice
  • ¼ teaspoon salt
  • 2 tablespoons vanilla extract
  • 2 cups mini marshmallows or large marshmallows cut into ½-inch cubes
  • ¼ cup whole milk
  • 1 teaspoon vanilla extract
  • ¹/₈ teaspoon salt
  • 1 cup sour cream

1. 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...

View full recipe at SpringPad