Try this Pumpkin Cheesecake with Marshmallow Sour Cream Topping recipe, or contribute your own.

Source: Bon Appétit via Kelly Jimenez

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Name: Pumpkin Cheesecake with Marshmallow Sour Cream Topping
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 16
Cuisine: American
Ingredients: 2 cups Gingersnap cookie crumbs; 1 Cup Pecans; 1/4 Cup Brown sugar Packed; 2 tablespoons Crystallized ginger Chopped; 1/4 Cup Unsalted butter 1/2 stick, melted; Nonstick spray; 4 8 ounce packages Cream cheese Room temperature; 2 Cups Sugar; 1 15 ounce can Pure pumpkin; 5 Large Eggs; 3 tablespoons All purpose flour; 1 Teaspoon Cinnamon; 1/2 teaspoon Ground ginger; 1/4 Teaspoon Nutmeg Freshly grared; 1/4 Teaspoon Ground allspice; 1/4 Teaspoon Kosher Salt; 2 Tablespoons Vanilla extract; 2 Cups Mini marshmallows Or large cut into 1/2 inch cubes; 1/4 Cup Whole milk; 1 teaspoon Vanilla extract; 1/8 teaspoon Kosher Salt; 1 Cup Sour cream

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INGREDIENTS

Crust
2 cups Gingersnap cookie crumbs
1 Cup Pecans
1/4 Cup Brown sugar ; Packed
2 tablespoons Crystallized ginger ; Chopped
1/4 Cup Unsalted butter ; 1/2 stick, melted
Nonstick spray
Filling
4 8 ounce packages Cream cheese ; Room temperature
2 Cups Sugar
1 15 ounce can Pure pumpkin
5 Large Eggs
3 tablespoons All purpose flour
1 Teaspoon Cinnamon
1/2 teaspoon Ground ginger
1/4 Teaspoon Nutmeg ; Freshly grared
1/4 Teaspoon Ground allspice
1/4 Teaspoon Kosher Salt
2 Tablespoons Vanilla extract
Topping
2 Cups Mini marshmallows ; Or large cut into 1/2 inch cubes
1/4 Cup Whole milk
1 teaspoon Vanilla extract
1/8 teaspoon Kosher Salt
1 Cup Sour cream

INSTRUCTIONS

For the crust:

1. Preheat the oven to 350°.

2. Spray 9 inch diameter springform pan with nonstick spray.

3. Blend cookie crumbs, pecans, brown sugar and ginger in food processor until nuts are finally ground

4. Add melted butter using on /off turns process until crumbs stick together

5. Press crumb mixture onto bottom and 2 inches up the side of prepared pan

6. Bake crust until set and lightly browned about 10 minutes

7. Cool completely

For the filling:

1. Using the electric mixer beat cream cheese and sugar in a large bowl until light and fluffy about two minutes

2. Beat in pumpkin

3. Add eggs 1 at a time beating on low speed to blend after each addition occasionally scraping down sides of bowl

4. Add flour, spices, and salt. Beat just to blend.

5. Beat in vanilla

6. Transfer filling to call the crust.

7. Bake cake at 350 Degreesuntil edges begin to crack and filling is just set inCenter (filling will move only slightly in center when pan is gently shaken) about one hour 20 minutes.

8. Cool for one hour

9. Cut around pan sides to loosen cake.

10. Chill uncovered in cake pan overnight.

For the topping:

1. Stir marshmallows and melt in large sauce pan over low heat until marshmallows are melted.

2. Remove from heat stir in vanilla and salt.

3. Cool marshmallow mixture to room temperature stirring occasionally.

4. Fold sour cream into marshmallow mixture.

5. Pour topping over cheesecake and spread evenly, leaving 1/2 inch plain border around the edges.

6. Chill to set topping at least one hour.

7. Cut around pan sides again. Remove pan sides.

Do Ahead: can be made 1 day ahead, keep chilled.

NOTES

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Pumpkin Cheesecake with Marshmallow Sour Cream Topping

Crust
2 cups Gingersnap cookie crumbs
1 Cup Pecans
1/4 Cup Brown sugar Packed
2 tablespoons Crystallized ginger Chopped
1/4 Cup Unsalted butter 1/2 stick, melted
 Nonstick spray
 Filling
4 8 ounce packages Cream cheese Room temperature
2 Cups Sugar
1 15 ounce can Pure pumpkin
5 Large Eggs
3 tablespoons All purpose flour
1 Teaspoon Cinnamon
1/2 teaspoon Ground ginger
1/4 Teaspoon Nutmeg Freshly grared
1/4 Teaspoon Ground allspice
1/4 Teaspoon Kosher Salt
2 Tablespoons Vanilla extract
 Topping
2 Cups Mini marshmallows Or large cut into 1/2 inch cubes
1/4 Cup Whole milk
1 teaspoon Vanilla extract
1/8 teaspoon Kosher Salt
1 Cup Sour cream

For the crust:

1.  Preheat the oven to 350°.
2.  Spray 9 inch diameter springform pan with nonstick spray.
3.  Blend cookie crumbs, pecans, brown sugar and ginger in food  processor until nuts are finally ground
4. Add melted butter using on /off turns process until crumbs stick together
5. Press crumb mixture onto bottom and 2 inches up the side of prepared pan
6.  Bake crust until set and lightly browned about 10 minutes 
7.  Cool completely

For the filling:

1.  Using the electric mixer beat cream cheese and sugar in a large bowl until light and fluffy about two minutes
2. Beat in pumpkin
3. Add eggs 1 at a time beating  on low speed to blend after each addition occasionally scraping down sides of bowl
4. Add flour, spices, and salt. Beat just to blend.
5.  Beat in vanilla
6.  Transfer filling to call the crust.
7.  Bake cake at 350 Degreesuntil edges begin to crack and filling is just set inCenter (filling will move only slightly in center when pan is gently shaken) about one hour 20 minutes. 
8. Cool for one hour
9. Cut around pan sides to loosen cake.
10. Chill uncovered in cake pan overnight.

For the topping:

1. Stir marshmallows and melt in large sauce pan over low heat until marshmallows are melted. 
2. Remove from heat stir in vanilla and salt. 
3. Cool marshmallow mixture to room temperature stirring occasionally. 
4.  Fold sour cream into marshmallow mixture. 
5. Pour topping over cheesecake and spread evenly, leaving 1/2 inch plain border around the edges. 
6. Chill to set topping at least one hour. 
7. Cut around pan sides again. Remove pan sides.

Do Ahead: can be made 1 day ahead, keep chilled.

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Nutrition

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Serving Size: 1 Serving (145g)
Recipe Makes: 16 Servings

Calories: 340
Calories from Fat: 127 (37%)

Amt Per Serving		% DV

	Total Fat 14.1g	19 %
	Saturated Fat 4.5g	23 %
	Monounsaturated Fat 6.1g
	Polyunsanturated Fat 2.3g
Cholesterol 144.1mg		44 %
Sodium 7199mg		248 %
Potassium 167mg		4 %
Total Carbohydrate 48.2g		14 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 46.9g
Protein 6.6g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 340

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