Ingredients: 

Crust

1 1/2 cups crushed Gingersnap Cookies

3 tablespoons Butter, melted

2 tablespoons Sugar

Filling

8 oz Cream Cheese, softened

1 cup Sour Cream

1 cup Pumpkin Puree

1 1/2 cups Marshmallows, mini

4 tablespoons Butter

2 tablespoons Sugar

1 1/2 teaspoons Pumpkin Pie Spice

1 teaspoons Vanilla Extract

Pumpkin Cream Cheese Frosting

8oz Cream Cheese

1 cup Butter

10 cups Icing Sugar

4 teaspoons Pumpkin Pie Spice

6 tablespoons Milk

Method: 

1. Preheat oven to 175c.

2. Combine the gibgersnap crumbs with the sugar and melted butter. Press evenly into the bottom of an 11 inch springform cheesecake pan.

3. Bake for 5 minutes then remove from oven and set aside to cool.

4. In the bowl of your stand mixer, beat the cream cheese until light and fluffy. Add the sour cream and pumpkin and mix until combined.

5. Meanwhile, in a small saucepan over medium high heat melt the butter. Add the marshmallows to the butter and stir until the marshmallows melt evenly.

6. With the beater going, slowly add the marshmallow to the cheesecake mixture. Add the sugar, pumpkin pie spice and vanilla, mix until combined, scraping down sides of bowl.

7. Pour into the prepared crust and spread out evenly/

8. Chill in fridge for a minimum of 4 hours.

9. Once the pumpkin cheesecake is fully chilled, make the frosting.

10. Beat cream cheese and butter then add icing sugar, pumpkin pie spice and the milk, only one tablespoon at a time until it is fully blended together and fluffy. (You may use less milk than 6 tablespoons)

11. Spread half of the frosting onto the cheesecake and place the other half in a piping bag. Apply the top layer decoratively.

12. Garnish by sprinkling with extra gingersnap crumbs on top.

Tried and Tested: