Pumpkin cheese cake

Pumpkin cheese cake

Ingredients/Components

• eggs - 3 item
• vanilla - 1 Tbsp
• pkg - 2 oz
• packed brown sugar - 1 c
• Cool Whip - 3/4 c
• miniature marshmallows - 1 c
• ground cinnamon - 1 tsp
• ground ginger - 1/2 tsp
• can solid pack pumpkin - 1 oz
• can crushed pineapple in juice - 1 oz
• large graham cracker crust - 1 item

How to make pumpkin cheese cake:

Drain pineapple well, pressing out juice with back of a spoon. Reserve 3/4 cup of juice. Cover pineapple and refrigerate. Combine juice, pumpkin, sugar, eggs, spices and gelatin in saucepan. Simmer on low heat 30 minutes, stirring occasionally. Beat cream cheese and vanilla until fluffy. Gradually beat in warm pumpkin mixture until well blended. Refrigerate overnight. Next day, fold pineapple and marshmallows into Cool Whip and spread over top of pumpkin. Keep refrigerated.

Recipe categories: Cheesecake, Desserts, For large groups.