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Tuesday, November 25, 2008

Pumpkin Cheesecake w/ Marshamallow-Sour Cream Topping & Gingersnap Crust

Forget the pumpkin pie this year, here is the dessert you need to serve for the holidays this year! This recipe comes from the November 2008 Bon Appetit and it's a keeper. The cheesecake rises out of the springform pan to make a spectacular dessert. The only issue I had with this recipe was the crust. You use a combination of gingersnaps and pecans, but the end result tastes too much like pecans. I would use only a 1/2 of a cup next time or leave them out all together. Pecans are one of my favorite nuts, but it seems like a perfectly good waste of the cookies, since you don't really taste them.
Pumpkin Cheesecake w/ Marshmallow-Sour Cream Topping & Gingersnap Crust
Nonstick vegetable oil spray
2 cups gingersnap cookie crumbs ( about 9 oz.)
1 cup pecans
1/4 cup packed brown sugar
2 Tbsp. chopped crystallized ginger
1/4 cup unsalted butter, melted
4 8-oz. packages cream cheese, room temperature
2 cups sugar
1 15 oz. can pure pumpkin
5 large eggs
3 Tbsp. all purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground allspice
1/4 tsp. salt
2 Tbsp. vanilla extract
2 cups mini marshmallows
1/4 cup whole milk
1 tsp vanilla extract
1/8 tsp. salt
1 cup sour cream
Crust/ Preheat oven to 350 degrees. Spray 9-inch springform pan with nonstick spray. Grind crumbs, pecans, brown sugar and ginger in processor until nuts are finely ground. Add butter; pulsing, to blend. Transfer to pan and press into bottom and 2 inches up sides. Bake until set ad lightly browned, about 10 minutes. Cool completely.
Filling/ Using electric mixer, beat cream cheese and sugar until light and fluffy, about 2 minutes. Beat in pumpkin. Add eggs, 1 at a time, beating on low to incorporate each addition. Add flour, spices and salt; beat just to blend. Beat in vanilla. Transfer to 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 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 to room temperature, stirring occasionally.
Add sour cream; fold gently just to blend. Pour over cheesecake and spread evenly, leaving 1/2 inch uncovered around edges. Chill to set at least 1 hour.
Can be made a day ahead, keep chilled.

1 comment:

Bajo Seasoned Salts said...

Thanks for the recipe. Sounds terrific!

A little recommendation, I found these to be so delicious and useful in my kitchen: