Source:

One Million Recipes for Windows

Serves/Makes:8

Ingredients

• 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

Preparation

• 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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