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Tuesday, November 8, 2011

Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust



From the kitchen of One Perfect Bite...I've seen this pumpkin cheesecake floating through cyberspace for a while now and decided to make it as my contribution to a high-end bake sale that is held here at this time of year. Though not widely reviewed, those who tested the recipe gave it favorable reviews, and because of its seasonal ingredients, I thought it would be perfect for a sale held just before the Thanksgiving holiday. The cake, as envisioned by the recipe developer, had three separate components. In addition to the crust, filling and topping, I added a fourth, a garnish of glazed pecans, because I though the appearance of the finished cake needed some help. Because the cake was a bit more involved than most, I had hoped it would be really special. It was not. Please don't get me wrong. There is nothing wrong with this cake, but I found it to be quite ordinary and not worth the time, money or effort required to get it to the table. I don't like to disappoint people, so I decided to make my Cranberry Layered Cheesecake for the sale instead. It, too, is expensive and involved to make, but the results are much more satisfying. I hope you'll take a look at both recipes and decide for yourselves. The pumpkin cheesecake recipe follows. You can link to the other.

Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust...from the kitchen of One Perfect Bite courtesy of Bon Appetit Magazine

Ingredients:
Crust
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
Filling
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
Topping
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
Optional Garnish
1/2 tablespoon butter
1 tablespoon sugar
1/2 cups pecan halves
1 tablespoon ground cinnamon

Directions:
1) To make crust: Preheat oven to 350 degrees F. Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Grind cookie crumbs, pecans, brown sugar, and ginger in processor until nuts are finely ground. Add butter and pulse to blend. Transfer mixture to prepared pan; press onto bottom and 2 inches up sides of pan. Bake crust until set and lightly browned, about 10 minutes. Cool completely.
2) To make filling: Using electric mixer, beat cream cheese and sugar in large bowl until light and fluffy, about 2 minutes. Beat in pumpkin. Add eggs 1 at a time, beating on low speed to incorporate each addition. Add flour, spices, and salt and beat just to blend. Beat in vanilla. Transfer filling to cooled crust. Bake until filling is just set in center and edges begin to crack (filling will move slightly when pan is gently shaken), about 1 hour 20 minutes. Cool 1 hour. Run knife around sides of pan to release crust. Chill cheesecake uncovered in pan overnight.
3) To make topping: Stir marshmallows and milk in medium saucepan over low heat until marshmallows are melted. Remove from heat and stir in vanilla and salt. Cool marshmallow mixture to room temperature, stirring occasionally. Add sour cream to marshmallow mixture and fold gently just to blend. Pour topping over cheesecake and spread evenly, leaving 1/2 inch uncovered around edges. Chill to set topping, at least 1 hour.
4) To make glazed pecans: Melt butter in small skillet over medium-high heat and add sugar, cinnamon and nuts. Stir constantly until sugar loses grainy appearance, about 5 minutes. Pour nuts onto sheet of aluminum foil and let cool about 15 minutes. Arrange pecans around outer edge of cheesecake. Keep chilled until serving time. Yield: 12 servings.









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52 comments :

Angie's Recipes said...

This is so BEAUTIFUL! I love the marshmallow sour cream topping...bet this cake would be a hit in our house.

Ginny said...

Well, this is beautiful, and I would think the addition of the marshmallows and sour cream would make it scrumptious! But gosh, the work involved! I just found something here much easier and more to my liking and have just printed it-honey muffins!

Amalia said...

Wow, this looks gorgeous! It sounds very delicious, but I have to say, I'm leaning more towards the cranberry layered cheesecake. Although I do love my pumpkin cheesecake :) I can't choose now...it's too difficult! But whoever got a bite of anyone of these cakes, is one lucky person!

Elin said...

Mary, I love your cheescake and I have tried out the cranberry layered cheesecake too !! Now looking at your cheesecake, I would love to try this one out...pumpkin cheesecake sounds good. Thanks for sharing another winner. I think the gingersnap crust would be great for this pumpkin cheese filling :) Have a nice day,
Elin

Au and Target said...

Oh my goodness this looks so delicious. Now I'm hungry!

Alessandra said...

This is an impressive cake Mary, i don't think that I ever eaten a pumpkin cheesecake :-).

Ciao
Alessandra

A Bitchin' Kitchen said...

Sorry to hear that after all that work it wasn't anything special! That's always a disappointment. I still think it looks delicious however, since I have a huge weakness for anything pumpkin!

- Maggie

Hovkonditorn said...

Sounds good and it is very beautiful! I would love the cranberry cheesecake as well!

mia xara said...

I love cheesecake in general and this one looks just great!It may be time consuming but I think it's always worth trying something different! :)

titty said...

E' meravigliosa!mi hai messo voglia di provare a farla

Stéphanie said...

Oh ! So so good !

Food, Fun and Life in the Charente said...

Love all the ingredients in this so it MUST be good. Take care Diane

Foodycat said...

That is so disappointing! I hate when something you have high hopes for is just "fine". Your layered cranberry one is much prettier too!

taffetaramblings said...

this looks amazing. i have been looking for more seasonal recipes (pumpkin is my favourite ingredient at the moment)This will be getting added to my weekend baking list x

Happier Than a Pig in Mud said...

Your glazed pecans really make it look special Mary and I love that there is crystallized ginger in the crust:@)

That Girl said...

That's disappointing because I definitely prefer pumpkin to cranberry.

Pegasuslegend said...

I just gained at least ten pounds there is none left for the rest of your viewers to eat now! wow!~

Kim said...

That's one h... of a cake, but I'd much rather bake the cranberry one. It is so disappointing when we are baking something with lots of efforts and it's not worth it!

Tanna at The Brick Street Bungalow said...

It makes me sad me to put so many resources into a creation and then for it to disappoint. I can tell you I will be trying that cranberry cheesecake decadence come Christmastime!! ;)

I would have loved the pumpkin one, too, I'm sure! blessings ~ tanna

bellini said...

I do love pumpkin cheesecake over my favourite crumble pumpkin pie anyday.

Jenn said...

It's too bad the cheesecake didn't deliver that Ooopmf! factor.. it looks amazingly gorgeous.. but so does the cranberry layered cheesecake!! mmmmm.. I think I gained weight just by looking at them both!

Clint said...

OH. MY. GOD.

Eri said...

Hello Mary, thank you so much for visiting my Greek blog, I really appreciate it! I'm a huge fan of your work and I always read your recipes and enjoy your pictures!
I also have a new blog in English, you can find it here
http://italltastesgreektome.blogspot.com
Have a great day!

Sue/the view from great island said...

Sorry to hear about the cake, there is nothing worse than a long expensive cooking project that doesn't delight. I'm not a huge cheesecake fan, but I do love pumpkin cheesecakes, and the gingersnap crust sounds good.

MARIE2MARIE said...

wow, that looks delicious. I really enjoy the pictures on your blog. Thanks for coming by and commenting about charlie, and yes he does need to be grounded for a week,instead I took him to the beach. He is a spoiled puppy. Have a great day.

Jeannie said...

You did a wonderful job with the cake Mary, I would love to buy it if I can:D

Karen (Back Road Journal) said...

Oh that cheesecake is a thing of beauty! I did a pumpkin pie with a ginger snap crust last year and everyone loved it. This is what I'll make this year for the dinner we will be attending.

June said...

Mary, I love how honest you are and you're definitely trustworthy. I know for a fact one can't do any better than your Cranberry Layered Cheesecake and it's on my list for a repeat soon. You, my friend, have impeccable taste!

Ana Rita said...

This cake is gorgeous Mary!!!I could eat a piece of it right now...
Kisses,
Rita

Margaret Murphy Tripp said...

They both present beautifully, but I have to admit, I'd probably go for the cranberry one even though I LOVE gingersnap crust! Right now, I am currently possessed with preparing for Thanksgiving, so all these wonderful ideas are whirling around in my head. Thanks for your honest assessment of the cakes!

Rhonda said...

I love ginger snap crust! I use it for my pumpple pie. Totally perfect for pumpkin cheesecake!

Barbara said...

I think I had my fill of pumpkin cheese cake when I made them in jars for our 50 Women Game Changers.
So I'm voting for cranberries, which I have a ton of right now. :)

Becky said...

Mary,
Thank you for stopping by my blog, and your sweet comments. Both of your cheesecakes are magnificent, but I think I would like cranberry one better, so pretty and festive.

Juliana said...

Wow, what a beautiful cheesecake, I love all the layers and marshmallow-sour cream sounds so delicious.
Perfect way to end a nice meal.
Hope you are having a great week Mary :-)

Swathi said...

How can I say no to this cheesecake, awesome, beautiful and sure delicious.

Debbie said...

Thanks for being honest in your review....but I have to say that in the looks department that cake is beautiful!!!!!

Claudia said...

Mary - your assessment made me laugh outloud. I wanted to hear it was as special as it looks!

annie said...

This looks beautiful! I love all the seasonal ingredients and the addition of the garnish...glazed pecans...YUM!

The Blonde Duck said...

My sister loves cheesecake!

teresa said...

what a gorgeous dessert, i love it!

Joanne said...

I'm sorry this cake wasn't a home run, but I'm so glad you reminded me about that cranberry cheesecake! I wanted to make htat last year but forgot.

JG said...

Oh, I like the dried and the fresh cranberries in the second cheesecake! It looks so tempting to eat.
~Judy

Baking Serendipity said...

Both recipes sound delicious! I have such a weakness for cheesecake :) PS: I have a holiday giveaway going on right now!

France@beyondthepeel said...

There's no doubt that the presentation on this is fabulous!

Anna A. said...

Wow thanks for your honesty about your pumpkin cheesecake but I am sure it was delicious. I have never heard of such a combination with the marshmallow and sour cream. That reminds me... I need to get on your cranberry cheesecake... I remember the recipe from last year.

Lenia said...

What an amazing cheesecake!I love your presentation!xxx

The Blonde Duck said...

Have a wonderful Wednesday!

The Café Sucré Farine said...

I think your cranberry cheesecake is much more festive looking! They both sound good but going from the looks I pick the red and white!

Cheah said...

Adore the marshmallow topping, so pretty. The other one isn't bad either.

forgottenbeast said...

I want that crust! Is it odd that I like cheesecake crust more than cheesecake filling? I'll ask for the crust off of other people's cakes, especially if it's a good cookie/graham cracker crust!

At Anna's kitchen table said...

Such a shame that it disappointed! Hate it when that happens :-( Thanks for sharing the honesty!

Catalina said...

No matter what I do I just can't believe you! This cheesecake must be absolutely perfect because it looks so perfect! I love the spices used in the filling as well as your addition of caramel pecans and marshmallow topping. It makes me want to eat a slice right now :D Or maybe two or three? Yum!

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