Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust recipes

Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust recipes
22 Ingredients
  • vegetable oil spray
  • 2 cups gingersnap cookie crumbs (about 9 ounces)
  • 1 cup pecans (about 3 1/2 ounces)
  • 1/4 cup (packed) golden brown sugar
  • 2 tablespoons chopped crystallized ginger
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 4 8-ounce packages cream cheese, room temperature
  • 2 cups sugar
  • 1 15-ounce can pure pumpkin
  • 5 large eggs
  • 3 tablespoons all purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 2 tablespoons vanilla extract
  • 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
Nutrition
745
37% daily value
12 servings
                                       
                                           
     

Fat

73% 47

Saturated

106% 21

Trans

- 0

Monounsaturated

- 16

Polyunsaturated

- 4

Carbs

24% 73

Carbs (net)

- 71

Fiber

10% 3

Sugars

- 54

Sugars, added

- 43

Protein

21% 10

Cholesterol

60% 181

Sodium

21% 509

Calcium

15% 153

Magnesium

10% 42

Potassium

8% 365

Iron

16% 3

Zinc

12% 1

Phosphorus

29% 205

Vitamin A

73% 654

Vitamin C

2% 2

Thiamin (B1)

13% 0

Riboflavin (B2)

26% 0

Niacin (B3)

8% 1

Vitamin B6

11% 0

Folate equivalent (total)

16% 63

Folate (food)

- 28

Folic acid

- 20

Vitamin B12

19% 0

Vitamin D

294% 44

Vitamin E

14% 2

Vitamin K

8% 10

Sugar alcohols

- 0

Water

- 113
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