| Servings | serves |
Ingredients
Crust
- 1 1/2 cups Gingersnap Cookies crushed
- 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
- 8 oz Cream Cheese
- 1 cup Butter
- 10 cups Icing Sugar
- 4 teaspoons Pumpkin Pie Spice
- 6 tablespoons Milk
Ingredients Crust
Filling
Pumpkin Cream Cheese Frosting
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Instructions
- Preheat oven to 175c.
- Combine the gingersnap crumbs with the sugar and melted butter. Press evenly into the bottom of an 11 inch spring form cheesecake pan.
- Bake for 5 minutes then remove from oven and set aside to cool.
- 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.
- 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.
- 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.
- Pour into the prepared crust and spread out evenly/
- Chill in fridge for a minimum of 4 hours.
- Once the pumpkin cheesecake is fully chilled, make the frosting.
- 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)
- Spread half of the frosting onto the cheesecake and place the other half in a piping bag. Apply the top layer decoratively.
- Garnish by sprinkling with extra gingersnap crumbs on top.
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