Ingredients:
Crust;
1 1/2 C crushed gingersnap cookies (fine crumbs), plus extra to for garnish
3 Tbsp melted butter
2 Tbsp sugar
Filling;
8 oz. cream cheese, softened
1 C sour cream
1 C pumpkin puree
1 1/2 C mini marshmallows
4 Tbsp butter
2 Tbsp sugar
1 1/2 tsp pumpkin pie spice
1 tsp vanilla extract
Pumpkin Cream Cheese Frosting;
8 oz. cream cheese
1 C butter
10 cups powdered sugar
4 tsp pumpkin pie spice
6 Tbsp milk
Directions:
Crust;
Preheat oven to 350 F degrees.
Combine gingersnap crumbs with sugar and melted butter.
Press evenly into the bottom of a 9" spring form cheesecake pan.
Bake for 5 minutes. Remove from oven and set aside to cool.
Filling;
In the bowl of your stand mixer, beat the cream cheese until light and fluffy.
Add sour cream and pumpkin. Mix until combined.
In a small saucepan, over medium high heat, melt the butter. Add marshmallows to butter and stir until melted evenly.
With the beater going, slowly add marshmallow to the cheesecake mixture.
Add sugar, pumpkin pie spice, and vanilla. Mix until combined, scraping down sides of bowl.
Pour into the prepared crust and spread evenly.
Chill in fridge for a minimum of 4 hours.
Pumpkin Cream Cheese Frosting;
Once the Pumpkin cheesecake is fully chilled, make the frosting.
Beat cream cheese and butter.
Add powdered sugar, pumpkin pie spice, and milk, one Tbsp at a time, until fully blended together and fluffy (you may use less milk than 6 tablespoons).
Spread half the frosting onto the pumpkin cheesecake and place the other half in a piping bag. Using a #2D tip apply the top layer decoratively.
Garnish by sprinkling with extra gingersnap crumbs on top.
