Dessert: Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust Reviews
Recipe by Sarah Patterson Scott Forget marshmallows with the yams this year. Instead, use them to make the topping for this cheesecake. Because the cheesecake needs to chill overnight, be sure to begin one day ahead.
Ingredients
Instructions
Reviews
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Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
