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SUGAR & STILETTOS RECIPES
Nanci Christopher
November 10, 2011

PUMPKIN CHEESECAKE

with MARSHMALLOW-SOUR CREAM TOPPING and
BISCOFF COOKIE CRUST 

From Nanci’s WILD IMAGINATION!

Ingredients:

CRUST
2 cups crushed Biscoff Cookies* (use food processor)
6 tablespoons melted butter
1/3 cup sugar
¼ teaspoon salt

*These cookies are made by Lotus Bakeries, can be found at Gelson’s and other upscale grocery stores and are famously given out to passengers on Delta Airlines.

CHEESECAKE:

1 cup granulated sugar
3 – 8oz. packages of cream cheese, softened to room temperature
1 – 8oz. container sour cream
½ cup firmly packed dark brown sugar
4 large eggs, at room temperature
1 cup pumpkin puree
2 teaspoons vanilla extract
¼ cup all-purpose flour
½ teaspoon salt
2 ½ teaspoons pumpkin pie spice

TOPPING:

2 cups mini marshmallows (or large marshmallows cut into ½ inch cubes)
¼ cup whole milk
1 teaspoon vanilla
1/8 teaspoon salt
1 cup sour cream

FOR THE CRUST:

PREHEAT THE OVEN to 350F degrees and place the rack in the middle position.

COMBINE cookie crumbs, 1/3 cup granulated sugar, 6 tablespoons of melted butter and ¼ teaspoon salt in medium bowl.

PRESS mixture into bottom and about 1 inch up the sides of a 9-inch springform pan. BAKE 12-15 minutes or until browned around edges.

PLACE pan on wire rack to cool completely.

FOR THE CHEESECAKE:

USING AN ELECTRIC MIXER with the paddle attachment BEAT the cream cheese and sour cream at medium speed until creamy.

GRADUALLY ADD 1 cup granulated sugar and ½ cup brown sugar. BEAT at medium speed about 5 minutes or until mixture is smooth and sugars have dissolved. ADD eggs one at a time, beating just until yellow disappears after each addition.

STIR in the pumpkin puree and vanilla.

WHISK together the flour, salt and pumpkin spice in a medium bowl.

GRADUALLY ADD the flour mixture to the cream cheese mixture, beating at low speed just until blended.

BAKE at 300F degrees for 45 minutes. TURN OVEN OFF,  and let cheesecake stand in oven with door closed for 2 hours.

REMOVE cheesecake from oven, and COOL on a wire rack. CHILL for 8 hours or overnight.

FOR THE TOPPING:

STIR marshmallows and milk in medium saucepan over low heat until marshmallows are melted. (Watch this very carefully so as to not burn the mixture).

REMOVE from the heat and STIR in the vanilla and salt. COOL marshmallow mixture to room temperature, stirring occasionally.

ADD sour cream to marshmallow mixture, folding gently just to blend. POUR topping over chilled pumpkin cheesecake and spread evenly leaving a ½ inch uncovered around the edges. CHILL to set topping, at least 1 hour.

DECORATE with half pecans (plain or candied) if desired.

KEEP CHILLED until ready to serve.

YIELDS 12 servings.

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