Pumpkin Cheesecake

Simply melts in your mouth cheesecake.


Makes 2 pies


-2 Readymade Graham Cracker Crust -1 can [20oz] Dole Crushed Pineapple in juice -1 can [16oz] solid pack pumpkin -1 cup packed golden brown sugar -3 eggs, beaten -1 teaspoon ground cinnamon -½ teaspoon ground ginger -1 envelope unflavored gelatin -2 pkgs [8oz each] cream cheese, softened -1 tablespoon vanilla extract -1 cup miniature marshmallows [or to your liking] -1 8oz Cool Whip [or Whipping Cream]

Nutritional information

No nutrition information available


Drain pineapple well, pressing out juice with back of spoon. Reserve ¾ cup juice. Cover pineapple and refrigerate. Combine juice with pumpkin, sugar, eggs, spices, and gelatin in medium saucepan. Cover and simmer gently 30 minutes, stirring occasionally. Beat cream cheese and vanilla until fluffy. Gradually beat in warm pumpkin mixture until well blended. Pour into graham crusts. Cover, refrigerate overnight. TOPPING: Fold pineapple and marshmallows into cool whip[whipped cream]. Spoon on top of the cheesecakes. Make 2 pies.