Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust

Ingredients

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

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

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