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Pumpkin - Pineapple Cheesecake




Source of Recipe


Mealtime.org


Recipe Introduction


Nutritious cheesecake? Hard to believe but it's true. This
delicious Pineapple Pumpkin Cheesecake satisfies any sweet tooth by using canned pumpkin and pineapple.



List of Ingredients




1 1/2 cups firmly packed brown sugar, divided
Light cream cheese (12 ounces), softened
1 can (16 ounce) pumpkin
4 eggs
2 tablespoons flour
4 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
Vegetable cooking spray
1 can (15 1/2 ounce) sliced pineapples in heavy syrup


Recipe



Heat oven to 350º F.

Place a pan of hot water on lower rack of oven.

Set aside 2 tablespoons of brown sugar. In food processor, combine remaining sugar with cream cheese. Process 20 seconds. Add pumpkin, eggs, flour, spice and vanilla. Process 10 seconds, scraping sides once.

Pour filling into 8-inch springform pan coated with vegetable cooking spray. Bake in center of oven 50 minutes without opening door. Turn off oven. Let cake stand in oven 1 hour.

Immediately remove cheesecake; run knife around sides of pan. Cool; refrigerate 3 hours.

Meanwhile, drain pineapple; reserving syrup. To make pineapple glaze, dice 1 pineapple slice. Cook reserved syrup, remaining 2 tablespoons brown sugar and diced pineapple over medium-high heat 8 minutes or until thick; do not stir. Set aside.

Just before serving, arrange remaining pineapple slices on cake. Top with glaze.

*Hint: To use a small food processor, combine as directed above, omitting pumpkin. Remove to large bowl, combine pumpkin and processed ingredients.
If food processor is not available, prepare in large bowl as directed above using wooden spoon to mix ingredients. Cracking is common in cheesecake.

Variation: Substitute 2 teaspoons ground cinnamon, ½ teaspoon ground ginger and ¼ teaspoon ground allspice for pumpkin pie spice.

YIELD: 8 Servings