Graham crust for 8″ springform pan
1 can (20oz) Dole Crushed Pineapple in juice
1 can (16oz.) solid packed pumpkin
1 C. packed golden brown sugar
3 eggs, beaten
1 tsp. Ground cinnamon
½ tsp. Ground ginger
1 envelope unflavored gelatin
2 pkgs. (8 oz. Each) cream cheese, softened
1 Tbsp. Vanilla extract
1 C. miniature marshmallows
½ C. Whipping cream, whipped
Graham cracker crust should cover bottom & 1 ½ inches up sides of springform pan. Bake in 50º oven 10 minutes. Drain pineapple well, pressing out juice with back of spoon. Reserve ¾ C. juice. Cover pineapple & refrigerate. Combine juice with pumpkin, sugar, eggs, spices, & gelatin in medium saucepan. Cover & simmer gently 30 minutes, stirring occasionally. Beat cream cheese & vanilla until fluffy. Gradually beat in warm pumpkin mixture until well blended. Pour into prepared springform pan. Cover, refrigerate overnight. Remove sides from pan. Place cheesecake on serving plate. Fold pineapple & marshmallows into whipped cream. Spoon on top of cheesecake.
Makes 8 servings.
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