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Ingredientes
- 1 graham crust for 8 inch springform pan
- 1 (20 ounce.) can Dole crushed pineapple in juice
- 1 (16 ounce.) can solid pack pumpkin
- 1 c. packed golden sugar
- 3 Large eggs, beaten
- 1 teaspoon grnd cinnamon
- 1/2 teaspoon grnd ginger
- 1 envelope unflavored gelatin
- 2 (8 ounce.) pkg. cream cheese, softened
- 1 tbsp. vanilla extract
- 1 c. miniature marshmallows
- 1/2 c. whipping cream, whipped
Direcciones
- Graham cracker crust should cover bottom and 1 1/2 inches up sides of springform pan. Bake in 350 degree oven for 10 min. Drain pineapple well pressing out juice with back of spoon. Reserve 3/4 c. juice. 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 till well blended. Pour into prepared springform pan. Cover, chill overnight. Remove sides from pan. Place cheesecake on serving plate. Fold pineapple and marshmallows into whipped cream. Spoon on top of cheesecake. Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 12 servings | |
| Calories 326 | |
| Calories from Fat 164 | 50% |
| Total Fat 18.51g | 23% |
| Saturated Fat 10.09g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 164mg | 7% |
| Potassium 208mg | 6% |
| Total Carbs 37.15g | 10% |
| Dietary Fiber 0.7g | 2% |
| Sugars 31.6g | 21% |
| Protein 4.58g | 7% |
Evaluaciones
24 de Noviembre de 2021
This is a light pumpkin cheesecake with the pineapple and pumpkin complimenting each other so well. It's become a family favorite at our house for the holidays.Yo he cocinado/probado esta receta
