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Pumpkin Cheesecake - Holiday Pumpkin Cheesecake
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  • 1 graham crust for 8 inch springform pan
  • 1 can (20 oz (560 grm).) crushed pineapple in juice
  • 1 can (16 oz (448 grm).) solid pack pumpkin
  • 1 cup (225 ml) packed golden brown sugar
  • 3 eggs, beaten
  • 1 tsp (5 ml) ground cinnamon
  • 1/2 tsp (2 ml) ground ginger
  • 1 envelope unflavored gelatin
  • 2 pkg (8 oz (224 grm).) cream cheese, softened
  • 1 tbsp (15 ml) vanilla extract
  • 1 cup (225 ml) miniature marshmallows
  • 1/2 cup (125 ml) whipping cream, whipped
  • Graham cracker crust should cover bottom and 1 1/2 inches up sides of springform pan.
  • Bake in 350 degree (175 C.) F. oven for 10 minutes.
  • Drain pineapple well pressing out juice with back of spoon.
  • Reserve 3/4 cup (175 ml) 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.

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