Ok, so tis’ the season for pumpkin spice everything so bare with me on this one. Fall is the time of season that I feel I come alive. I love the cool crisp air, the changing colors, and the holiday decor. Summers in Alabama are hot and muggy so, I guess I feel like I can finally breath when Autumn gets here. For the first time in about six years my mom and I live within ten minuets of each other so baking and spending time together is a must for this Thanksgiving. She was kind enough to lend her hands. Although, this particular cheesecake was made for a friends Thanksgiving. One of the guests at the dinner actually commented “its like an Autumn hug for my mouth!” so I will take that as a complement! I did make a few modifications to the recipe below, I added a little clove and some bourbon (we are in the south). I hope you all will enjoy my process and I hope you will try it out!
Happy Thanksgiving! – Susan
Pumpkin Cheesecake with Marshmallow-Sour Cream Topping with Gingersnap Crust
Adapted from Bon Appetit
- Nonstick vegetable oil spray
- 2 cups gingersnap cookie crumbs (about 9 ounces)
- 1 cup pecans (about 3 1/2 ounces)
- 1/4 cup (packed) light brown sugar
- 2 tablespoons chopped crystallized ginger
- 1/4 cup (1/2 stick) unsalted butter, melted
For 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 ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground clove
- 1/4 teaspoon salt
- 1 tablespoons vanilla extract
- 1 tablespoon bourbon
For topping:
- 2 cups mini marshmallows or large marshmallows cut into 1/2-inch cubes
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup sour cream
Crust:
Preheat oven to 350°F. Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Grind cookie crumbs, pecans, brown sugar, and ginger in processor until nuts are finely ground. Add butter; using on/off turns, process to blend. Transfer mixture to prepared pan; press onto bottom and 2 inches up sides of pan. Bake crust until set and lightly browned, about 10 minutes. Cool completely.
Filling:
Preheat oven to 350°F. 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 incorporate each addition. Add flour, spices, and salt; beat just to blend. Beat in vanilla and bourbon. Transfer filling to cooled crust. Bake until filling is just set in center and edges begin to crack (filling will move slightly when pan is gently shaken), about 1 hour 20 minutes. Cool 1 hour. Run knife around sides of pan to release crust. Chill cheesecake uncovered in pan overnight.
Topping:
Stir marshmallows and milk in medium saucepan over low heat until marshmallows are melted. Remove from heat and stir in vanilla and salt. Cool marshmallow mixture to room temperature, stirring occasionally.
Add sour cream to marshmallow mixture; fold gently just to blend. Pour topping over cheesecake and spread evenly, leaving 1/2 inch uncovered around edges. Chill to set topping, at least 1 hour. DO AHEAD: Cheesecake can be made 1 day ahead. Keep chilled.
