HOLIDAY PUMPKIN CHEESECAKE
1 graham crust for 8 inch springform pan
1 (20 oz.) can Dole crushed pineapple in juice
1 (16 oz.) can solid pack pumpkin
1 c. packed golden brown sugar
3 eggs, beaten
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1 envelope unflavored gelatin
2 (8 oz.) pkg. cream cheese, softened
1 tbsp. vanilla extract
1 c. miniature marshmallows
1/2 c. whipping cream, whipped
Graham cracker crust should cover bottom and 1 1/2 inches up sides of
springform pan. Bake in 350 degree oven for 10 minutes. Drain pineapple well
pressing out juice with back of spoon. Reserve 3/4 cup juice. Cover pineapple
and refrigerate. Combine juice with pumpkin, sugar, eggs, spices and gelatin in
medium saucepan. Cover and simmer gently 30 minutes, stirring occasionally.
Beat cream cheese and 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 and marshmallows into whipped cream. Spoon on top of
cheesecake. Makes 8 servings.
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
