Print
Email
Add a photo
Ingredients
- 1 graham crust for 8 inch springform pan
- 1 (20 ounce.) can Dole crushed pineapple in juice
- 1 (16 ounce.) can solid pack pumpkin
- 1 c. packed golden sugar
- 3 Large eggs, beaten
- 1 teaspoon grnd cinnamon
- 1/2 teaspoon grnd ginger
- 1 envelope unflavored gelatin
- 2 (8 ounce.) pkg. cream cheese, softened
- 1 tbsp. vanilla extract
- 1 c. miniature marshmallows
- 1/2 c. whipping cream, whipped
Directions
- Graham cracker crust should cover bottom and 1 1/2 inches up sides of springform pan. Bake in 350 degree oven for 10 min. Drain pineapple well pressing out juice with back of spoon. Reserve 3/4 c. juice. Cover pineapple and chill. Combine juice with pumpkin, sugar, Large eggs, spices and gelatin in medium saucepan. Cover and simmer gently 30 min, stirring occasionally. Beat cream cheese and vanilla till fluffy. Gradually beat in hot pumpkin mix till well blended. Pour into prepared springform pan. Cover, chill overnight. Remove sides from pan. Place cheesecake on serving plate. Fold pineapple and marshmallows into whipped cream. Spoon on top of cheesecake. Makes 8 servings.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1868g | |
| Calories 3917 | |
| Calories from Fat 1966 | 50% |
| Total Fat 222.13g | 278% |
| Saturated Fat 121.11g | 484% |
| Trans Fat 0.0g | |
| Cholesterol 1287mg | 429% |
| Sodium 1964mg | 82% |
| Potassium 2496mg | 71% |
| Total Carbs 445.83g | 119% |
| Dietary Fiber 8.0g | 27% |
| Sugars 379.23g | 253% |
| Protein 55.02g | 88% |
