Recipe: Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust

the appetizer:

Bon Appétit Desserts: The Cookbook For All Things Sweet and Wonderful by Barbara Fairchild, includes recipes like Honey-Roasted Peach Croustade with Almonds and Honey-Sweetened Greek Yogurt; Winter-Spiced Molten Chocolate Cakes with Rum-Ginger Ice Cream; and Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust.

Pumpkin Cheesecake
with Marshmallow-Sour Cream Topping
and Gingersnap Crust

12 servings

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.

Crust

Nonstick vegetable oil spray
2 cups gingersnap cookie crumbs
1 cup pecans
1/4 cup (packed) golden brown sugar
2 tablespoons chopped crystallized ginger
1/4 cup (1/2 stick) unsalted butter, melted

Filling

4 8-ounce packages Philadelphia-brand cream cheese, room temperature
2 cups sugar
1 15-ounce can pure pumpkin
5 large eggs
3 tablespoons unbleached all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 tablespoons vanilla extract

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 degrees F. 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.

Filling: Preheat oven to 350 degrees 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 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.

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.

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.

Cut around pan sides again. Remove pan sides. Cut cheesecake into wedges and serve.

Technique Tip: A Clean Slice

For neat cheesecake slices, dip a thin-bladed knife into a large glass of very hot water before cutting (the cheesecake filling won't stick to the hot blade). Dip the blade and wipe it clean after cutting each slice.