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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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