Pumpkin Cheesecake - Holiday Pumpkin Cheesecake

• 1 graham crust for 8 inch springform pan
• 1 can (20 oz (560 grm).) crushed pineapple in juice
• 1 can (16 oz (448 grm).) solid pack pumpkin
• 1 cup (225 ml) packed golden brown sugar
• 3 eggs, beaten
• 1 tsp (5 ml) ground cinnamon
• 1/2 tsp (2 ml) ground ginger
• 1 envelope unflavored gelatin
• 2 pkg (8 oz (224 grm).) cream cheese, softened
• 1 tbsp (15 ml) vanilla extract
• 1 cup (225 ml) miniature marshmallows
• 1/2 cup (125 ml) whipping cream, whipped

1. Graham cracker crust should cover bottom and 1 1/2 inches up sides of springform pan.
2. Bake in 350 degree (175 C.) F. oven for 10 minutes.
3. Drain pineapple well pressing out juice with back of spoon.
4. Reserve 3/4 cup (175 ml) juice.
5. Cover pineapple and refrigerate.
6. Combine juice with pumpkin, sugar, eggs, spices and gelatin in medium saucepan.
7. Cover and simmer gently 30 minutes, stirring occasionally.
8. Beat cream cheese and vanilla until fluffy.
9. Gradually beat in warm pumpkin mixture until well blended.
10. Pour into prepared springform pan.
11. Cover, refrigerate overnight.
12. Remove sides from pan.
13. Place cheesecake on serving plate.
14. Fold pineapple and marshmallows into whipped cream.
15. Spoon on top of cheesecake.

graham crust, pineapple, pumpkin, golden brown sugar, eggs, ground cinnamon, ground ginger, unflavored gelatin, cream cheese, vanilla, marshmallows, whipping cream

Taken from online-cookbook.com/goto/cook/rpage/0007AB (may not work)