Name: Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust
Yield: Makes 12 servings
Ingredients: 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; 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

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Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap CrustTim Morris

Forget marshmallows with the yams this year. Instead, use them to make the topping for this cheesecake. Because the cheesecake needs to chill overnight, be sure to begin one day ahead.

Recipe notes

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