Pumpkin Cheesecake with Gingersnap Crust and Sour Cream Marshmallow Topping

When I really want to get down and dirty at a restaraunt I order cheesecake. Usually I'm adverse to making it at home because I <3 it so much. But when it came time to plan desserts for Thanksgiving this year I had my heart set on a big dense New York cheesecake. *!!* I'm really ambitious in the kitchen, and very bent on tradition, so pumpkin pie was also on my must list. Unfortunately so were mini bumbleberry pies, pecan pie, turkey cupcakes, and parker house rolls. If I hadn't bookmarked this recipe last year I may have dedicated myself to a 4am baking sesh rather than a 2:30am one {because that's so much worse ;)}. If you've ever had pumpkin cheesecake you probably <3 it too. This version is delish.

Hope your Thanksgiving was great and Happy Holidays!! It's the first day of December, and you know what that means!! Christmas carols, gingerbread houses, family, the smell of fir trees, flashing colored lights, and SANTA!! =)

Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust
For the gingersnap crust:

nonstick vegetable oil spray
9 ounces gingersnap cookies
1 cup pecans (about 3 1/2 ounces)
1/4 cup (packed) light brown sugar
1/4 cup (1/2 stick) salted butter, melted

Preheat oven to 350 degrees. Spray a 9"springform pan with nonstick spray. Grind cookies, pecans, and brown sugar in a food processor finely ground. Add melted butter. Pulse to blend. Transfer mixture to prepared pan. Press onto bottom and 2 inches up sides of pan. Bake crust until set and lightly browned, about 10 minutes. Cool completely.

For the pumpkin cheesecake filling:

4 8-ounce packages cream cheese, room temperature
2 cups sugar
1 15-ounce can pumpkin puree
5 large eggs
3 tbl all purpose flour
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp freshly grated nutmeg
1/4 tsp ground allspice
1/4 tsp salt
2 tbl pure vanilla extract

Preheat oven to 350°F. Using an electric mixer, beat cream cheese and sugar in a large bowl until light and fluffy, about 2 minutes. Beat in pumpkin. Add eggs 1 at a time, beating on low speed to incorporate each addition. Add flour, spices, and salt; beat just to blend. Beat in vanilla. Transfer filling to cooled crust. Bake until filling is just set in center and edges begin to crack (filling will move slightly when pan is gently shaken), about 1 hour 20 minutes. Cool 1 hour. Run knife around sides of pan to release crust. Chill cheesecake uncovered in pan overnight.

For the marshmallow sour cream topping:

2 cups mini marshmallows
1/4 cup whole milk
1 tsp vanilla extract
1/8 tsp salt
1 cup sour cream
Stir marshmallows and milk in medium saucepan over low heat until marshmallows are melted. Remove from heat and stir in vanilla and salt. Cool marshmallow mixture to room temperature, stirring occasionally.

Add sour cream to marshmallow mixture; fold gently just to blend. Pour topping over cheesecake and spread evenly, leaving 1/2 inch uncovered around edges. Chill to set topping, at least 1 hour.

Source: Slightly adapted from Bon Appétit November 2008 by Sarah Patterson Scott via Epicurious.

3 Response to Pumpkin Cheesecake with Gingersnap Crust and Sour Cream Marshmallow Topping

December 1, 2011 at 9:54 AM

Mmm you had me at pumpkin AND cheesecake, this looks absolutely amazing!! :)

December 1, 2011 at 11:56 AM

That is one super cheesecake!

December 1, 2011 at 12:16 PM

I want to stuff my face with this!!!

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