Pumpkin Cheesecake with Toasted Marshmallow Topping
Servings: 10-12 Prep: 30 minutes Cook Time: 2 hours
For the Crust:
2 Cups Gingersnap Cookie Crumbs
1/4 Cup Packed Brown Sugar
2 Teaspoons Ground Ginger
1/4 Cup Unsalted Butter, Melted
For the Cheesecake:
4 (8 Oz) Packages of Cream Cheese, room temperature
2 Cups Sugar
1 (15 oz) Pureed Pumpkin
5 Large Eggs
3 Tbsp All-purpose Flour
1 Tsp Ground Cinnamon
1/2 Tsp Ground Ginger
1/4 Tsp Ground Nutmeg
1/4 Tsp Ground Allspice
1/4 Tsp Salt
For the Topping:
3 Cups Mini Marshmallows, separated into 2 cups and 1 cup
1/2 Cup Whole Milk
Pinch of Salt
1 Cup Sour Cream
For the Crust:
- Preheat the oven to 350°F.
- Prepare the pan by wrapping the bottom of the pan with aluminum foil twice so that no seams are on the bottom of the pan. Use two pieces of foil in a cross pattern. This is important as boiling water will be added to the bottom of the pan to prevent cracking and the water will seek into the cheesecake if there is any exposure to the water.
- In a food processor, pulse the cookies into fine crumbs and then add the brown sugar, salt, and ground ginger to the food processor and pulse until all combined.
- Add the melted butter and then pulse until fully combined and the texture is that of wet sand.
- Press the crust into the bottom of the pan firmly with your fingers, a glass, or a spoon.
- Bake for 12 minutes.
For the cheesecake:
- In a bowl of an electric mixture, beat together the cream cheese, sugar, and flour until the ingredients are just smooth.
- Add the pumpkin puree, pumpkin spice extract, cookie vanilla extract, and salt into the batter and mix on low speed until fully combined. Scrape the bottom of the bowl with a rubber spatula to fully and evenly incorporate all of the ingredients.
- Add the eggs, one at a time, mixing thoroughly after each addition and scraping the bottom of the bowl with a rubber spatula.
- Mix the in the spices and beat until smooth, but do not overmix.
- Pour the batter into the pan with the baked crust.
- Place the springform pan into a sheet pan and pour 1/2 cup boiling water into the bottom of the pan.
- Place in the middle rack over the oven and bake for 2 hours or until the top is lightly browned and the cake is just set but still jiggly.
- Remove the cake pan from the water and sheet pan. Let set for 1 hour at room temperature and then let the cake in a refrigerator for an additional 12 hours.
For the topping:
- In a saucepan, heat the milk until simmering. Remove from the heat and mix in the marshmallows and cookie vanilla extract.
- Finally, mix in the sour cream.
- After the cheesecake has chilled for 3 hours or more, remove the cheesecake from the spring form pan, and top the cheesecake with marshmallow and sour cream topping.
- Gently top with remaining marshmallows. Toast marshmallows gently with a blow torch or lighter.
- Chill the cheesecake for the remaining amount of time or for at least one additional hour.