Pumpkin Cheesecake with Marshmallow Sour Cream Topping

I made this AWESOME recipe for Thanksgiving last year; it was a big hit: Pumpkin Cheesecake with Marshmallow Sour Cream Topping and Gingersnap Crust, thanks to the Epicurious website.

I first prepared the crust in my trusty food processor.

Then I patted the crust into my spring-form pan and pre-baked it for 10 minutes.

I filled the crust and wrapped the pan with foil, and baked the entire thing in a water bath to prevent cracking.  I baked it at 350 for about 1 hour and 20 minutes.  It came out absolutely perfect; I can't stress enough the benefits of a water bath.

I cooled the cheesecake for about an hour and then poured the topping on.  I put the whole thing in the fridge overnight, and took it to the family dinner the next day!  It was delicious, and not difficult to make at all. 

Yummy!