Name: Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust
Yield: 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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