Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust Recipe - Details, Calori

Ingredients

• nonstick vegetable oil spray
• 2 cups gingersnap cookie crumbs (about 9 oz)
• 1 cup pecans (about 3 1/2 oz)
• 1/4 cup (packed) golden brown sugar
• 2 tbsp chopped crystallized ginger
• 1/4 cup (1/2 stick) unsalted butter, melted
• 4 8- oz packages cream cheese, room temperature
• 2 cups sugar
• 1 15- oz can pure pumpkin
• 5 large eggs
• 3 tbsp all purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp ground allspice
• 1/4 tsp salt
• 2 tbsp vanilla extract
• 2 cups mini marshmallows
• 1/4 cup whole milk
• 1 tsp vanilla extract
• 1/8 tsp salt
• 1 cup sour cream