Holiday Pumpkin Cheesecake

Holidays & Special Occasions Thanksgiving Holiday Pumpkin Cheesecake

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      Holiday Pumpkin Cheesecake

      Graham crust for 8″ springform pan
      1 can (20oz) Dole Crushed Pineapple in juice
      1 can (16oz.) solid packed pumpkin
      1 C. packed golden brown sugar
      3 eggs, beaten
      1 tsp. Ground cinnamon
      ½ tsp. Ground ginger
      1 envelope unflavored gelatin
      2 pkgs. (8 oz. Each) cream cheese, softened
      1 Tbsp. Vanilla extract
      1 C. miniature marshmallows
      ½ C. Whipping cream, whipped

      Graham cracker crust should cover bottom & 1 ½ inches up sides of
      springform pan. Bake in 350º oven 10 minutes. Drain pineapple well,
      pressing out juice with back of spoon. Reserve ¾ C. juice. Cover
      pineapple & refrigerate. Combine juice with pumpkin, sugar, eggs,
      spices, & gelatin in medium saucepan. Cover & simmer gently 30
      minutes, stirring occasionally. Beat cream cheese & 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 & marshmallows into whipped cream. Spoon on top of
      cheesecake. Makes 8 servings.

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Holidays & Special Occasions Thanksgiving Holiday Pumpkin Cheesecake