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Pumpkin Cheesecake
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Pumpkin Cheesecake with Gingersnap Crust & Marshmallow-Sour Cream Topping

Pumpkin Cheesecake with Gingersnap Crust & Marshmallow-Sour Cream Topping is an amazing twist on classic pumpkin pie. Creamy, rich cheesecake with a spiced gingersnap crust. Perfectly balanced sweetness, spice and a bit of tang. Don't wait for Thanksgiving for this amazing dessert!
Prep Time20 minutes
Cook Time1 hour 40 minutes
Total Time2 hours
Course: Dessert
Keyword: Cheesecake, Ginger, Gingersnap, Pumpkin, Pumpkin Cheesecake, Pumpkin Spice
Servings: 12
Calories: 720kcal

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.