Recipe # 6 ~ Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Pecans and Caramel

So I really Like anything pumpkin, and Thanksgiving is a fantastic time to make many things out of pumpkin! It is a great holiday! 

So this year for my Mom's side of the family, I made a pumpkin cheesecake! and it was seriously the best pumpkin cheesecake I had EVER made. It was delicious! I am definitely making this one again. So to start off with this recipe I needed ginger snaps for my crust. And guess what? I didn't have any... So I just made some day of and dried them out, put them in the oven and processed them in my food processor. I just love food processors! They are fantastic. 

So this cheesecake is definitely home made! At least the way I made it :) Most people will probably just buy the ginger snaps. Well here is the recipe, enjoy this one! it is a keeper! Just make sure you make it the day before you are going to eat it as it has to set over night. 

Serves 12

CRUST:

2 c. gingersnap cookie crumbs

1 c. pecans

1/4 c. (packed) golden brown sugar

1/4 c. butter (melted)

INSTRUCTIONS:

Preheat oven to 350* F. Spray 9-inch-diameter springform pan with non-stick spray. Blend cookie crumbs, pecans, brown sugar in processor until nuts are finely ground. (Unless you like some little chunks of nuts, then not as long) Add melted butter; using on/off turns, process until crumbs stick together. Press crumb mixture into bottom and 2 inches up sides of prepared pan. Bake crust until set and lightly browned, about 10 minutes. Cool completely. 

FILLING:

4- 8 oz. pkg. philadelphia brand cream cheese (room temp.)

2 c. sugar

1- 15 oz. can pure pumpkin 

5 large eggs

3 T. flour

1 t. cinnamon

1/2 t. ginger

1/4 t. nutmeg

1/4 t. all-spice

1/4 t. salt

2 T. vanilla extract

INSTRUCTIONS:

Preheat oven to 325*F. Using electric mixer, beat cream cheese and sugar in large bowl until light and fluffy, about 2 minutes. Beat in pumpkin. Add eggs one 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 until blended. 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 shaken gently), about 1 hour and 20 minutes. Cool 1 hour. Cut around pan sides to loosen cake; chill uncovered in cake pan overnight. 

TOPPING:

2 c. mini marshmallows

1/4 c. whole milk

1 t. vanilla extract

1/8 t. salt

1 c. sour cream

INSTRUCTIONS:

Stir marshmallows in large saucepan over low heat until marshmallows are melted. Remove from heat; stir in vanilla and salt. Cool mixture to room temperature, stirring occasionally. Fold in sour cream. Pour topping over cheesecake and spread evenly, leaving 1/2 inch plain boarder around edges. Chill to set topping, at least an hour. 

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

ENJOY!