Pineapple Pumpkin Cheesecake

[kirra]

Pineapple Pumpkin Cheesecake

This recipe gives a completely new spin on the beloved holiday dessert. Start making this cheesecake earlier in the day—or even the day before—so that it’s ready when dinner’s over. You’ll be certain to have many satisfied guests, which may make them more willing to help with the cleanup.

Ingredients:

1 1/2 cups firmly packed brown sugar
12 oz. light cream cheese, softened
1 can (16 oz.) pumpkin
4 eggs
2 tablespoons flour
4 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 can (15 1/2 oz.) Sliced Pineapple In Heavy Syrup

Preparation:

Preheat oven to 350°F. Place a 9x13-inch pan of hot water on lower rack in oven.

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

Pour into buttered 8-inch springform pan. Bake 50 minutes without opening door. Turn off oven; let cake stand in oven for 1 hour. After 1 hour, remove and immediately run a knife around the sides of the pan.
Cool; refrigerate 3 hours.

Note: Cracking is common in cheesecake.

Drain pineapple, reserving syrup. Dice 1 pineapple slice. Cook reserved syrup, reserved sugar and diced pineapple over medium-high heat for 8 minutes or until thick, without stirring.

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

You can also substitute 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground allspice for pumpkin pie spice.