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Holiday Pumpkin Cheesecake Recipe

Graham cracker crust for 8 inch spring form pan
1 can (20 ounce.) Dole crushed pineapple (in juice)
1 can (16 ounce.) solid pack pumpkin
1 c. packed golden sugar
3 Large eggs, beaten
1 teaspoon grnd cinnamon
1/2 teaspoon grnd ginger
1 envelope unflavored gelatin
2 pkg. (8 ounce.) cream cheese, softened
1 tbsp. vanilla extract
1 c. mini marshmallows
1/2 c. whipping cream, whipped


Graham cracker should cover bottom and 1 1/2 inches upside of pan. Bake at 350 degrees for 10 min. Drain pineapple well. Reserve 3/4 c. juice. Cover pineapple and chill. Combine juice with sugar, Large eggs, spices and gelatin in medium saucepan. Cover and simmer gently for 30 min, stirring occasionally. Beat cream cheese and vanilla till fluffy. Gradually beat in hot pumpkin mix till well blended. Pour into prepared pan. Cover, chill overnight. Remove sides from pan - put cheesecake on serving plate. Fold pineapple and marshmallows into whipped cream. Spoon on top of cake. MMMMM Good Good Good!

Source: cookeatshare.com