Pumpkin Cheesecake with Marshmallow Topping

Just because it has pumpkin in the filling and marshmallows on the top, don’t relegate this amazing cheesecake to just one month out of the year—friends and family will give thanks any time you make it. The sour cream in the topping provides excellent balance to the sweet marshmallows.

From Bon Appetit Desserts by Barbara Fairchild/Andrews McMeel Publishing

Pumpkin Cheesecake with Marshmallow Topping

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    Nonstick vegetable oil spray (for crust) 1 teaspoon ground cinnamon (for filling)
    2 cups gingersnap cookie crumbs (for crust) 1/2 teaspoon ground ginger (for filling)
    1 cup pecans (for crust) 1/4 teaspoon freshly grated nutmeg (for filling)
    1/4 cup golden brown sugar, packed (for crust) 1/4 teaspoon ground allspice (for filling)
    2 tablespoons crystallized ginger, chopped (for crust) 1/4 teaspoon salt (for filling)
    1/4 cup unsalted butter, melted (for crust) 2 tablespoons vanilla extract (for filling)
    4 8-ounce packages Philadelphia-brand cream cheese, room temperature (for filling) 2 cups mini marshmallows or large marshmallows cut into 1/2-inch cubes (for topping)
    2 cups sugar (for filling) 1/4 cup whole milk (for topping)
    1 15-ounce can pure pumpkin (for filling) 1 teaspoon vanilla extract (for topping)
    5 large eggs (for filling) 1/8 teaspoon salt (for topping)
    3 tablespoons unbleached all purpose flour (for filling) 1 cup sour cream (for topping)


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    • 1

      Crust: Preheat oven to 350 degrees Fahrenheit. Spray 9-inch-diameter springform pan with 2 3⁄4-inch-high sides with nonstick spray. Blend cookie crumbs, pecans, brown sugar, and ginger in processor until nuts are finely ground. Add melted butter; using on/off turns, process until crumbs stick together. Press crumb mixture onto bottom and 2 inches up sides of prepared pan. Bake crust until set and lightly browned, about 10 minutes. Cool completely.

    • 2

      Filling: Preheat oven to 350 degrees Fahrenheit. Using electric mixer, beat cream cheese and sugar in large bowl until light and fluffy, about 2 minutes. Beat in pumpkin. Add eggs 1 at a time, beating on low speed to blend after each addition and occasionally scraping down sides of bowl. Add flour, spices, and salt; beat just to blend. Beat in vanilla. Transfer filling to cooled crust.

    • 3

      Bake cake until edges begin to crack and filling is just set in center (filling
      will move only slightly in center when pan is gently shaken), about 1 hour
      20 minutes. Cool 1 hour. Cut around pan sides to loosen cake; chill uncovered
      in cake pan overnight.

    • 4

      Topping: Stir marshmallows and milk in large saucepan over low heat until marshmallows are melted. Remove from heat; stir in vanilla and salt. Cool marshmallow mixture to room temperature, stirring occasionally. Fold sour cream into marshmallow mixture. Pour topping over cheesecake and spread evenly, leaving 1⁄2 inch plain border around edges. Chill to set topping, at least 1 hour.


    Do Ahead: Can be made 1 day ahead. Keep chilled.

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