Pumpkin Cheesecake With Marshmallow-Sour Cream Topping and Gingersnap Crust

~A sublime pumpkin cheesecake recipe~

Serves 12

1. Prepare a springform pan or use a 9x13 pan. Spread the surface with a light film of butter. Wrap the bottom of the springform pan with foil.

2. I use a hand held mixer. My Kitchenaid mixer tends to over mix and that causes the top of the cheesecake to crack.

3. Overbaking is another no-no. The center should not be runny, but it still might jiggle just a little. Your cake will continue baking after it is removed from the oven.

4. Preheat oven to 350 degrees.

The Crust:

1/4 cup butter, melted (1/2 stick butter)

1/4 cup golden brown sugar (packed)

2 cups gingersnap cookies (crush in a Cuisinart or put in a ziploc and crush with a rolling pin

1/2 cup finely chopped pecans

Combine all the above ingredients. Press the ingredients into the bottom and sides of your pan. Place pan in freezer or refrigerator for 10 minutes. Remove and bake for 10 minutes.

Meanwhile...

Filling:

4 - 8 ounces cream cheese, room temperature

1 15 ounce can solid pack pumpkin (not pie filling pre-made~just regular canned pumpkin)

2 cups granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon grated nutmeg

1/8 teaspoon ground cloves

1/4 teaspoon salt

5 eggs, room temperature

2 tablespoons real vanilla

Pull out your electric mixer and a large mixing bowl.

1. Add the sugar and spices, salt, and whisk to combine.

2. Add the room temperature cream cheese.

3. Combine the sugar, spices, salt, and cream cheese until well mixed.

4. Add the eggs, one at a time, scraping down the bowl after each addition to make sure you have no lumps.

5. Add the vanilla, mix and pour into prepared crust.

6. Bake for 65 minutes. Check to make sure the filling is set, but the center will still move slightly. Remove from heat. Cool.

7. Cover and refrigerate overnight to allow flavors to bloom.

Topping:

You can do this step the day before serving.

2 cups mini marshmallows

1/4 cup cream or whole milk

1/8 teaspoon salt

1/teaspoon real vanilla

1 cup sour cream

2 tablespoons powdered sugar

In a medium saucepan, add marshmallows and milk, and melt over low heat. Remove from heat and add salt and vanilla. Mix and set aside to cool. When cool, add powdered sugar and 1 cup sour cream and gently fold into the marshmallow mixture. Pour over the cooled pumpkin cheesecake, leaving a 1/2 inch border around the edge that the pumpkin cheesecake can peek through. I carefully insert toothpicks or skewers along the edge and one in the center and cover with plastic wrap. The toothpicks will keep the plastic wrap from clinging to the top of the cake. Keep chilled until 1 hour before serving. (You can store overnight right in the springform pan)

When ready to serve, run a knife around the edge and remove the springform ring. I set mine on top of a mason jar and let the ring drop off. You can leave the bottom of the pan on the cake if you want.