Best-Brownie-Recipes.com
Pumpkin Cheesecake
(c) best-brownie-recipes.com cheesecake christmas recipe
This delicious pumpkin cheesecake is a great dessert to serve for holidays or on those cozy fall/winter days, when you want something a little richer than the same ole pumpkin pie.
Graham cracker crust for 8 inch springform pan
1 c. (20 oz.) crushed pineapple in juice
1 c. (16 oz.) solid pumpkin
1 c. packed brown sugar
3 eggs, beaten
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1 env. unflavored gelatin
2 pkgs. (8 oz. each) cream cheese, softened
1 tbsp. vanilla
1 c. miniature marshmallows
1/2 c. whipping cream, whipped
Directions
Preheat oven to 350 degrees.
How to make crust
Graham cracker crust should cover bottom and 1 1/2 inch up sides of pan. Bake for 10 minutes.
How to make filling
Drain pineapple well, pressing out juice; reserve juice (3/4 cup). 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.
Pour into prepared spring pan. Cover and refrigerate overnight. Remove sides and place cheesecake on serving plate.
How to make topping
Fold pineapple and marshmallows into whipping cream and spoon over cheesecake.
