Pumpkin Cheesecake with Marshmallow Topping

Name: Pumpkin Cheesecake with Marshmallow Topping
Yield: 12 Servings
Ingredients: 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)

Pumpkin Cheesecake with Marshmallow Topping was pinched from <a href="http://www.ivillage.com/pumpkin-cheesecake-marshmallow-topping/3-r-290428" target="_blank">www.ivillage.com.</a>

"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...."

INGREDIENTS

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Nonstick vegetable oil spray (for crust)

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1 teaspoon ground cinnamon (for filling)

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2 cups gingersnap cookie crumbs (for crust)

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1/2 teaspoon ground ginger (for filling)

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1 cup pecans (for crust)

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1/4 teaspoon freshly grated nutmeg (for filling)

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1/4 cup golden brown sugar, packed (for crust)

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1/4 teaspoon ground allspice (for filling)

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2 tablespoons crystallized ginger, chopped (for crust)

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1/4 teaspoon salt (for filling)

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1/4 cup unsalted butter, melted (for crust)

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2 tablespoons vanilla extract (for filling)

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4 8-ounce packages Philadelphia-brand cream cheese, room temperature (for filling)

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2 cups mini marshmallows or large marshmallows cut into 1/2-inch cubes (for topping)

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2 cups sugar (for filling)

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1/4 cup whole milk (for topping)

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1 15-ounce can pure pumpkin (for filling)

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1 teaspoon vanilla extract (for topping)

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5 large eggs (for filling)

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1/8 teaspoon salt (for topping)

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3 tablespoons unbleached all purpose flour (for filling)

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1 cup sour cream (for topping)

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