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Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust

Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust

1 1 1 1 1
117
Recipe by
Epicurious Epicurious

Ingredients

  • vegetable oil spray (Nonstick)
  • 2 cups gingersnap cookie crumbs (about 9 ounces)
  • 1 cup pecans (about 3 1/2 ounces)
  • 1/4 cup golden brown sugar (packed)
  • 2 tbsps crystallized ginger (chopped)
  • 1/4 cup unsalted butter (melted)
  • 32 ozs cream cheese (room temperature)
  • 2 cups sugar
  • 15 ozs pumpkin (pure)
  • 5 large eggs
  • 3 tbsps all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp grated nutmeg (freshly)
  • 1/4 tsp ground allspice
  • 1/4 tsp salt
  • 2 tbsps vanilla extract
  • 2 cups mini marshmallows (or large marshmallows cut into 1/2-inch cubes)
  • 1/4 cup whole milk
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 1 cup sour cream
Servings
12 servings
units
imperial units us metric

Preparation

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Nutrition Facts

Amount Per Serving
Calories 580 Calories from Fat 380
% Daily Value *
Total Fat 42g 65%
Saturated Fat 20g 100%
Trans Fat
Cholesterol 100mg 33%
Sodium 300mg 13%
Potassium 320mg 9%
Total Carbohydrate 46g 15%
Dietary Fiber 2g 8%
Sugars 41g
Protein 7g
Vitamin A 80%
Vitamin C 6%
Calcium 10%
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

Comments

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