Print
Email
Add a photo
Ingredients
- Graham cracker crust for 8 inch springform pan
- 1 c. (20 ounce.) crushed pineapple in juice
- 1 c. (16 ounce.) solid pumpkin
- 1 c. packed brown sugar
- 3 Large eggs, beaten
- 1 teaspoon grnd cinnamon
- 1/2 teaspoon grnd ginger
- 1 env. unflavored gelatin
- 2 Packages (8 ounce. each) cream cheese, softened
- 1 tbsp. vanilla
- 1 c. miniature marshmallows
- 1/2 c. whipping cream, whipped
Directions
- Graham cracker crust should cover bottom and 1 1/2 inch up sides of pan. Bake at 350 degrees, 10 min.
- Drain pineapple well, pressing out juice; reserve juice (3/4 c.). 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.
- Pour into prepared spring pan. Cover and chill overnight. Remove sides and place cheesecake on serving plate. Fold pineapple and marshmallows into whipping cream and spoon over cheesecake. Serves 8.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1223g | |
| Calories 2055 | |
| Calories from Fat 599 | 29% |
| Total Fat 66.62g | 83% |
| Saturated Fat 33.65g | 135% |
| Trans Fat 0.0g | |
| Cholesterol 788mg | 263% |
| Sodium 506mg | 21% |
| Potassium 2052mg | 59% |
| Total Carbs 347.12g | 93% |
| Dietary Fiber 7.7g | 26% |
| Sugars 287.95g | 192% |
| Protein 29.01g | 46% |
