It's November, the eating-est month of the year. In celebration of the approaching Thanksgiving holiday, we'll spend the month offering up recipes that would make nice, change-of-pace additions to your big meal. Today's decadent dessert recipe comes from ivillage.com.
Nonstick vegetable oil spray
Sign Up and Save
Get six months of free digital access to the Tri-City Herald
2 cups gingersnap cookie crumbs
1 cup pecans
1/4 cup golden brown sugar, packed
2 tablespoons crystallized ginger, chopped
1/4 cup unsalted butter, melted
4 8-oz. packages Philadelphia-brand cream cheese, room temperature
2 cups sugar
1 can (15 oz.) pure pumpkin
5 large eggs
3 tablespoons unbleached 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 (for topping)
1/8 teaspoon salt
1 cup sour cream
Crust: Preheat oven to 350 degrees. Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Blend cookie crumbs, pecans, brown sugar, and ginger in processor until nuts are finely ground. Add melted butter; using on/off turns, process until crumbs stick together. Press crumb mixture onto bottom and 2 inches up sides of prepared pan. Bake crust until set and lightly browned, about 10 minutes. Cool completely.
Filling: Preheat oven to 350 degrees. Using electric mixer, beat cream cheese and sugar in large bowl until light and fluffy, about 2 minutes. Beat in pumpkin. Add eggs 1 at a time, beating on low speed to blend after each addition and occasionally scraping down sides of bowl. Add flour, spices, and salt; beat just to blend. Beat in vanilla. Transfer filling to cooled crust.
Bake cake until edges begin to crack and filling is just set in center (filling will move only slightly in center when pan is gently shaken), about 1 hour 20 minutes. Cool 1 hour. Cut around pan sides to loosen cake; chill uncovered in cake pan overnight.
Topping: Stir marshmallows and milk in large saucepan over low heat until marshmallows are melted. Remove from heat; stir in vanilla and salt. Cool marshmallow mixture to room temperature, stirring occasionally. Fold sour cream into marshmallow mixture. Pour topping over cheesecake and spread evenly, leaving 1/2 inch plain border around edges. Chill to set topping, at least 1 hour.