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Raciónes: 12

Ingredientes

Cost per serving $1.09 view details

Direcciones

  1. 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%
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Evaluaciones

  • Sharon
    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

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