Pumpkin Cheesecake with Gingersnap Crust & Marshmallow-Sour Cream Topping is a creamy, dreamy marriage of cheesecake with classic pumpkin pie! Perfectly spiced with the warmth of pumpkin pie and a little bite of ginger, this cheesecake will elevate your holiday dessert to an unforgettable level.
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Pumpkin pie is a requisite for your Thanksgiving spread…but pumpkin pie leaves me a bit wanting in terms of an amazing, sweet end to this annual tradition. A bit too mushy, not enough texture or complexity for me. Yet, pumpkin is almost a right of passage, moving from fall into the Christmas season.
This Pumpkin Cheesecake is the most amazing dessert and will leave pumpkin pie in the dust! Packed with the traditional flavor of pumpkin pie, yet the rich, dense texture of cheesecake. A gingersnap crust, with a touch of extra spice from crystalized ginger and a not-too-sweet marshmallow, sour cream topping will easily be the star of the meal.
Gingersnap Crust
A crust made of gingersnap cookies and crystalized ginger adds a small zing to this cheesecake. The ginger pulls together the flavors of the pumpkin and classic pumpkin pie spice. Crystalized ginger alone has some kick! But it blends perfectly into the sweetness of the cheesecake. This crust is a must!! A flavorful variation from traditional graham cracker crust.
Using a food processor will make creating this crust a breeze. Pulsating the cookies into crumb, adding the chopped ginger, brown sugar, and then adding the melted butter will take only minutes. Using a food processor is really essential to ensure the ginger is well incorporated throughout the crumb and no large chunks are left!
Love cheesecake? Check out this Biscoff Cookie Butter Cheesecake recipe!
Cheesecake Techniques
Cheesecake is not as difficult as one may think to make successfully. It just seems like only a professional bakery made it! A few easy techniques will help guarantee a successful outcome. A good springform pan is necessary! This allows you to completely remove the cake from the pan for that professional bakery look.
Tips for success:
- Have cream cheese, eggs, and sour cream at room temperature will prevent lumps in your cheesecake, allowing the ingredients to incorporate thoroughly.
- Be cautious not to overmix, this will cause air bubbles to form in your batter that will affect the smooth surface of the cake.
- Bake your cheesecake in a water bath. This helps prevent your cake from cracking.
- Once the cheesecake is finished baking, allow it to rest in the oven with the door closed for an hour prior to removing to cool completely.
- Allow to cool completely prior to refrigerating. Refrigerate without a cover to prevent condensation.
- Cheesecake is always better the day after baking. Plan ahead!
The crown on this Pumpkin Cheesecake with Gingersnap Crust & Marshmallow-Sour Cream Topping is certainly the marshmallow-sour cream topping. Although made with melted marshmallows, the sour cream cuts the sweetness creating the perfect compliment to the pumpkin cheesecake! Sweet, cinnamon-y with a slight tang from the sour cream. No whip cream is needed.
This topping also covers up any imperfections in your cheesecake surface as well! A sweet bonus!
Pumpkin Cheesecake with Gingersnap Crust & Marshmallow-Sour Cream Topping will be your new holiday favorite on the dessert table! Incredibly creamy, rich and full of the classic pumpkin goodness of the Thanksgiving holiday!
Pumpkin Cheesecake with Gingersnap Crust & Marshmallow-Sour Cream Topping
Ingredients
Gingersnap Crust
- 3 Cups Gingersnap Cookie Crumbs
- ¼ Cup Dark Brown Sugar
- 2 TBSP Crystalized ginger Finely chopped
- ¼ Cup Butter Melted
Pumpkin Cheesecake Filling
- 3 8 ounce Pkg. Cream Cheese Room Temperature
- 1 Cup Sour Cream Room Temperature
- 2 Cups Sugar
- 1 15oz Can of Pureed Pumpkin
- 5 Large Eggs Room Temperature
- 3 TBSP All Purpose Flour
- 1 TSP Ground Cinnamon
- 1 TSP Pumpkin Pie Spice
- ¼ TSP Ground Ginger
- 1 Pinch Ground Nutmeg
- ¼ TSP Salt
- 2 TBSP Vanilla Extract
Marshmallow-Sour Cream Topping
- 2 Cups Marshmallows
- ¼ Cup Whole Milk
- ½ TSP Vanilla Extract
- Pinch Salt
- 1 TSP Cinnamon
- 1 Cup Sour Cream
Instructions
Gingersnap Crust
- Preheat the oven to 350°F. Prepare a 9-inch springform pan with nonstick spray. Wrap base of pan tightly with aluminum foil.
- In a food processor, crush gingersnap cookies, brown sugar, and crystallized ginger until a finely ground.
- Add melted butter and pulsate until crumbs stick together. Press crumb mixture into the bottom of the prepared pan and about 1-inch up the sides.
- Bake until set, about 10 minutes. Allow to cool completely.
Pumpkin Cheesecake Filling
- Preheat oven to 350°F.
- In a stand-mixer, whip together cream cheese and sugar until light and fluffy, about 3 minutes. Scrape sides throughout mixing.
- Whip in the sour cream.
- Mix in pumpkin until well incorporated. Add eggs in one at a time and mix until just blended. Continue scraping down the sides of the bowl throughout mixing.
- Add in flour, spices, and salt. Beat until just blended. Mix in vanilla.
- Transfer filling into the cooled crust.
- Place a large, deep roasting pan into the oven and place cheesecake into the center of the roasting pan. Fill with about 4 cups of hot water, until about 1 inch of the base of the pan is covered with water.
- Bake at 350°F for about 1 hour and 40 minutes. Cheesecake will be done when the center only slightly jiggles. Edges will be set and top is a golden color.
- Once baking is complete, turn off heat and allow the cake to rest in the oven for one hour with the oven door shut.
- Remove from oven and allow to cool completely. Run an inverted spatula around the edges of the pan to loosen. Chill in the refrigerator overnight, uncovered.
Marshmallow-Sour Cream Topping
- Place marshmallows in a large saucepan with milk and heat over medium-low heat until melted, stirring frequently.
- Once melted, remove from heat and stir in vanilla, salt, and cinnamon.
- Allow to cool to room temperature, stirring occasionally. Mix in sour cream until well incorporated.
- Pour over top of the cheesecake, spreading evenly. Leave a small border on the edge of the cheesecake.
- Chill in the fridge for about one hour to allow the topping to set.
- Store in the fridge and enjoy within 3-5 days.
Live fully. Eat well. Bake desserts.
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