Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust

I’ve been making this cheesecake for over 10 years for Thanksgiving and I will keep doing it as it is a BIG hit every year! I do cut by 3/4 the filling mix as it comes out more than needed. All my friends and family wait for it every year, such a FANTASTIC recipe!!!!

• Ainhoa

• Barcelona

• 10/28/2021

I have made this cheesecake many times. Each time, even guests who profess not to like cheesecake end up asking for seconds. It's pretty fail-safe too. I cut back on the sugar in the crust, as the gingersnaps are already very sweet.

• Sarah

• Thailand

• 8/28/2021

I make this cheesecake pretty often, though I make quite a few changes to the recipe: I half the sugar and vanilla, double the spices, and most importantly I add 1/4 tsp of lemon peel. This makes a huge difference in the flavor and it's just so delicious! With my edits, I'd give it the 4 forks. I also make it with homemade pumpkin puree instead of the canned stuff. Depending on how naturally sweet the pumpkin is, I might adjust the sugar. Maybe it's because of the depth of my springform pan, but I've never had excess mixture.

• Jaripotel

• Puerto Rico

• 3/18/2018

Jury still out on whether I'd make it again: made it in 9"springform, knowing I'd have leftover to bake separately, as others said. (Cannot imagine how anyone got it to fit in a 9"!!). However, it was still very "jiggly" after 1h20m, so I baked it much longer and hope I didn't overdo it; I just took it out of oven. The small ones I made taste great although might ramp up the spices if I make again, and would definitely use a 10".

• Anonymous

• PIttsburgh, PA

• 10/13/2016

The crust: No need for more than two or three tablespoons of brown sugar. No need to pre-bake. After lining the springform pan with the crust mixture, put the pan in the refrigerator or freezer until ready to pour the filling. The filling: Use only a cup plus two tablespoons of sugar and only a tablespoon of vanilla. This filling is one cheesecake. There was no extra as others reported. With these adjustments, flavor perfection.

• pamela_melvil

• Lenox, MA

• 11/26/2015

Just made using a 10 inch pan. Fit perfectly and served more. If you like cheesecake and pumpkin pie this is the ultimate.

• eavery

• The Berkshires

• 11/25/2015

I had enough cheese filling to make 2 cakes too. I instinctively reduced the amount of sugar and used "light" cream cheese. It was another first to make and it was a hit¿even grandmother asked for a 2nd slice. I love the gingersnap-pecan-crystallized ginger crust mixture. The use of the springform pan makes the cake easier to cut and serve and the crust holds up very well. This is a keeper!

• Wen_chan

• Bloomfield Hills, MI

• 12/8/2014

I wish I would have read more of the reviews before making this because there was enough filling and topping to make two cheesecakes! For some reason I didn't go with my instincts and filled the pan as high as I could (and I still had a lot left over). The taste and texture were very good, it just wasn't very pretty since it rose so much, cracked, and spilled over the sides a little. It also is a little too sweet for my taste, so next time I will reduce the sugar in the filling. I also will probably take the advice of another reviewer and make cupcakes with the extra. Overall, it has a nice texture that isn't too dense or too light and it tastes delicious. I'll definitely try this again.

• skip2lulu

• Pittsburgh, PA

• 11/25/2014

The crust and cheesecake portion are amazing. I would not use store-bought marshmallows for the topping next time. I did not enjoy the taste. I think I will stick with a classic sour cream mixture next time. Other than that, the texture of the cheesecake and crust were wonderful so for that reason 4 forks!

• Seattlite

• Seattle, WA

• 2/18/2014

OMG!!!!! The best pumpkin recipe I've ever made! Like pumpkin but not a fan of pumpkin pie.Love Love this cheesecake and so did everyone else who ate it! YUM!

• TudorGirl

• Dallas Tx

• 12/21/2013

I give this 4 forks because the cake is unique and tasty. It is an interesting twist on plain cheesecake or pumpkin pie. The crust was the best part and I would use it again if making a plain pumpkin pie. I used a 9 in cake pan for all of the batter. It was a high cake and when I took it out of the oven it appeared jiggly in the center. I believe it was done but just needed to set so I am happy that I didnt' bake it longer. By morning it was set. The texture is soft and velvety. The topping while not overly sweet goes nicely with the cake. I think some of the candied ginger flavor in the crust mellowed during baking. Overall, I highly recommend! We brought this as a dessert for Thanksgiving at my sister's house and my husband liked it so much he insisted taking the leftovers back home with us!

• bozzo27

• Rutherford, NJ

• 12/3/2013

Made this yesterday. Absolutely wonderful. I wanted something pumpkin, but I don't like pumpkin pie. But, I made 2. The first one burned. Just a tip. Don't pre-bake the crust, and let it bake for about an 45-1 hour.

• bblind

• Sweden.

• 11/29/2013

Made this exactly to directions and it was delicious! Light and savory, delicate pumpkin flavor offset by the gingersnap crust with a bit of zing to it.

• nicebunsbakery

• South Carolina

• 11/28/2013

I made this for a fall dinner party and it was a huge success. I made the cake 2 days ahead of time and then the topping the morning of the dinner party and let it set in the fridge. I had enough batter, crust, and topping to make a 9" inch cake plus 4 ramekins. I decorated them with pecans and pieces of crystallized ginger. The crust was a slight bit crumbly, but that might have been my own fault because this was my first cheesecake and I don't think I pressed the crumbs to the sides of the pan well enough. It only crumbled slightly when cut into, otherwise it looked great. I followed the directions exactly, however I cooked it for the said cooking time and usually my oven is a little under temperature so I end up having to cook things longer than stated, so in an oven that has an accurate temperature you could probably bake a 9 inch cake for less time and be ok. The ramekins I baked for about 20 minutes. The cheesecake was so creamy and delicious. I was a little hesitant about the marshmallow topping, as nothing about marshmallows really excites me, but you would never know it was marshmallow and it sets nicely. It just tasted like a subtly sweet sour cream topping and paired perfectly with the pumpkin cheesecake. People who initially didn't want dessert ended up taking multiple slices because the others who were eating it were raving! I'll definitely make this again.

• ehstratton

• Boston, MA

• 11/17/2013

This was an expensive pie to make. I ended up burning the crust, even though I followed the directions to the letter. I'm not 100% sure that the crust needs to be baked then baked again with the filling. Overall, it was just OK.

• MeowmixSF

• Mountain View, CA

• 12/3/2012