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Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust
EPICURIOUS22Ingredients
105Minutes
690Calories
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Ingredients
US|METRIC
12 SERVINGS
- vegetable oil spray (Nonstick)
- 2 cups gingersnap cookie crumbs (about 9 ounces)
- 1 cup pecans (about 3 1/2 ounces)
- 1/4 cup golden brown sugar (packed)
- 2 Tbsp. crystallized ginger (chopped)
- 1/4 cup unsalted butter (melted)
- 32 oz. cream cheese (room temperature)
- 2 cups sugar
- 15 oz. pumpkin (pure)
- 5 large eggs
- 3 Tbsp. all-purpose flour
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. grated nutmeg (freshly)
- 1/4 tsp. ground allspice
- 1/4 tsp. salt
- 2 Tbsp. vanilla extract
- 2 cups mini marshmallows (or large marshmallows cut into 1/2-inch cubes)
- 1/4 cup whole milk
- 1 tsp. vanilla extract
- 1/8 tsp. salt
- 1 cup sour cream
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NutritionView More
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690Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories690Calories from Fat400 |
| % DAILY VALUE |
| Total Fat44g68% |
| Saturated Fat21g105% |
| Trans Fat |
| Cholesterol190mg63% |
| Sodium390mg16% |
| Potassium350mg10% |
| Protein10g |
| Calories from Fat400 |
| % DAILY VALUE |
| Total Carbohydrate67g22% |
| Dietary Fiber2g8% |
| Sugars55g |
| Vitamin A80% |
| Vitamin C8% |
| Calcium15% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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