PUMPKIN CHEESECAKE with GRAHAM CRACKER CRUST |
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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 5 |
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Be sure and save room for this treat. Ingredients:
1 (20 ounce) can crushed pineapple, press out juice with back of spoon,reserve 3/4 cup |
1 (16 ounce) can pumpkin |
1 cup brown sugar |
3 eggs, beaten |
1 teaspoon cinnamon |
1/2 teaspoon ginger |
1 envelope unflavored gelatin |
2 (8 ounce) packages cream cheese |
1 tablespoon vanilla |
1 cup miniature marshmallow |
1/2 cup whipping cream, whipped |
1 1/2 cups graham cracker crumbs |
1/3 cup melted butter |
3 tablespoons sugar |
Directions:
1. Prepare Graham Cracker Crust as follows: Mix crumbs, butter, and sugar.
2. Press mixture firmly on bottom of 8 inch springform pan.
3. Bake at 350° about 10 minutes.
4. Cool.
5. Drain pineapple well, pressing out juice with back of spoon.
6. Reserve 3/4 cup juice.
7. Cover pineapple and refrigerate.
8. Combine juice with pumpkin, sugar, eggs, spices and gelatin in medium saucepan.
9. Cover and simmer very slowly 30 minutes, stirring occasionally.
10. Beat cream cheese and vanilla until fluffy.
11. Gradually beat in warm pumpkin mixture until well blended.
12. Pour into 8 inch graham cracker crust springform pan.
13. Cover cheesecake and refrigerate overnight.
14. Remove sides from pan and slide onto a serving plate.
15. Fold pineapple and marshmallows into whipped cream.
16. Spoon on top of cheesecake.
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