Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust

Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust
Photo by www.epicurious.com

Ingredients

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

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; press ont...

View full recipe at Epicurious

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