Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust

Epicurious
176
22
690
105

Ingredients

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

NutritionView more

690Calories
Sodium16%DV390mg
Fat68%DV44g
Protein20%DV10g
Carbs22%DV67g
Fiber8%DV2g

PER SERVING *

Calories690Calories from Fat400
% DAILY VALUE*
Total Fat44g68%
Saturated Fat21g105%
Trans Fat
Cholesterol190mg63%
Sodium390mg16%
Potassium350mg10%
Protein10g20%
Calories from Fat400
% DAILY VALUE*
Total Carbohydrate67g22%
Dietary Fiber2g8%
Sugars55g110%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.