Pineapple Pumpkin Cheesecake

Yield: 8 servings

Ingredients

• 1 1/2 cups firmly packed brown sugar, divided
• 12 ounces light cream cheese, softened
• 1 (16 ounce) can pumpkin
• 4 eggs
• 2 tablespoons all-purpose flour
• 4 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• Vegetable cooking spray
• 1 (15 1/2 ounce) can sliced pineapple in heavy syrup

Instructions

1. Heat oven to 350 degrees F. Place a pan of hot water on lower rack of oven.
2. Set aside 2 tablespoons of brown sugar.
3. In food processor, combine remaining sugar with cream cheese. Process for 20 seconds.
4. Add pumpkin, eggs, flour, spice and vanilla extract. Process for 10 seconds, scraping sides once.
5. Pour filling into an 8 inch springform pan coated with vegetable cooking spray.
6. Bake in center of oven for 50 minutes without opening door.
7. Turn off oven. Let cake stand in oven 1 hour.
8. Immediately remove cheesecake; run knife around sides of pan. Cool; refrigerate 3 hours.
9. Meanwhile, drain pineapple; reserving syrup.
10. To make pineapple glaze, dice 1 pineapple slice.
11. Cook reserved syrup, remaining 2 tablespoons brown sugar and diced pineapple over medium-high heat for 8 minutes or until thick; do not stir. Set aside.
12. Just before serving, arrange remaining pineapple slices on cake. Top with glaze.

Notes

Variation: Substitute 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground allspice for pumpkin pie spice.

Nutrition

Per serving: 363 calories; 10 g fat; 121 mg cholesterol; 295 mg sodium; 61 g carbohydrate; 2 g fiber; 9 g protein

Attribution

Canned Food Alliance