Marshmallow Pumpkin Cheesecake - The Ultimate Fall Dessert - Red Cottage Chronicles

Ingredients

• 2 cups gingersnap cookie crumbs
• 1 cup pecans (I used chopped)
• ¼ cup golden brown sugar
• 2 tbsp chopped crystalized ginger
• ¼ cup unsalted butter (melted)
• 4 8 ounce packages of cream cheese (room temperature)
• 2 cups sugar
• 1 15 ounce can of pumpkin
• 5 large eggs
• 3 tbsp all purpose flower
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground allspice
• ¼ tsp salt
• 2 tbsp pure vanilla extract
• 2 cups white mini marshmallows (or large marshmallows cut into 1/2 inch squares)
• ¼ cup whole milk
• 1 tsp vanilla extract
• ⅛ tsp salt
• 1 cup sour cream