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Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust

Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust

3 3 3 3 3 5
69
Recipe by
Epicurious Epicurious

Ingredients

  • vegetable oil spray (nonstick)
  • 2 cups cookie crumbs (gingersnap, 9 ounces)
  • 1 cup pecans (3 12 ounces)
  • 14 cup golden brown sugar (packed)
  • 2 tbsps crystallized ginger (chopped)
  • 14 cup unsalted butter (melted)
  • 32 ozs cream cheese (room temperature)
  • 2 cups sugar
  • 15 ozs pumpkin puree
  • 5 large eggs
  • 3 tbsps all purpose flour
  • 1 tsp ground cinnamon
  • 12 tsp ground ginger
  • 14 tsp grated nutmeg (freshly)
  • 14 tsp ground allspice
  • 14 tsp salt
  • 2 tbsps vanilla extract
  • 2 cups marshmallows (large, cut into 12 inch cubes)
  • 14 cup whole milk
  • 1 tsp vanilla extract
  • 18 tsp salt
  • 1 cup sour cream
Servings
12 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 680 Calories from Fat 360
% Daily Value *
Total Fat 40g 62%
Saturated Fat 20g 100%
Trans Fat 0g
Cholesterol 110mg 37%
Sodium 450mg 19%
Potassium 270mg 8%
Total Carbohydrate 75g 25%
Dietary Fiber 2g 8%
Sugars 60g
Protein 7g
Vitamin A 140%
Vitamin C 4%
Calcium 15%
Iron 6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

Recipe Tags

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