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Pumpkin Cheesecake With Marshmallow-Sour Cream Topping And Gingersnap Crust From 'Bon Appétit'

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Serious Eats
Related tags
dessert low carb vegetarian mothers' day thanksgiving

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Ingredients

For crust:

Nonstick 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

For filling:

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

For topping:

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

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