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Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust
http://www.bonappetit.com/recipes/2008/11/pumpkin_cheesecake_with_...
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Ingredients
categorized
original
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
Ingredients
categorized
original
Produce
Ginger, ground
(
1/2
teaspoon
)
Pecans
(
1
cup
)
Pumpkin, pure
(
1
15-ounce can
)
Cooking & Baking
All purpose flour
(
3
tablespoons
)
Allspice, ground
(
1/4
teaspoon
)
Cinnamon, ground
(
1
teaspoon
)
Golden brown sugar, packed
(
1/4
cup
)
Nutmeg
(
1/4
teaspoon
)
Salt
(
3/8
teaspoon
)
Sugar
(
2
cups
)
Vanilla
(
2 1/3
tablespoons
)
Vegetable oil spray, Nonstick
(
1
)
Snacks
Gingersnap cookie crumbs
(
2
cups
)
Dairy
Butter, unsalted
(
1/4
cup
)
Cream cheese
(
4
8-ounce packages
)
Sour cream
(
1
cup
)
Whole milk
(
1/4
cup
)
Refrigerated
Eggs, large
(
5
)
Desserts
Crystallized ginger
(
2
tablespoons
)
Marshmallows or large marshmallows, mini
(
2
cups
)
Preparation
Read recipe preparation on
bonappetit.com
Bon Appetit
www.bonappetit.com
All 4,343 recipes
Social Stats
52.5
Rating
1-100
8
Tweets
191
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1
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Views
144
PinterestPins
Recipe Stats
Published November 1, 2008 (4 years ago).
6 people saved this recipe.
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