Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust
INGREDIENTS
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For the gingersnap crust:
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nonstick vegetable oil spray
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9 ounces gingersnap cookies
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1 cup pecans (about 3 1/2 ounces)
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1/4 cup (packed) light brown sugar
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1/4 cup (1/2 stick) salted butter, melted
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For the pumpkin cheesecake filling:
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4 8-ounce packages cream cheese, room temperature
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2 cups sugar
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1 15-ounce can pumpkin puree
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5 large eggs
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3 tbl all purpose flour
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1 tsp ground cinnamon
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1/2 tsp ground ginger
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1/4 tsp freshly grated nutmeg
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1/4 tsp ground allspice
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1/4 tsp salt
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2 tbl pure vanilla extract
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For the marshmallow sour cream topping:
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2 cups mini marshmallows
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1/4 cup whole milk
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1 tsp vanilla extract
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1/8 tsp salt
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1 cup sour cream
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