*  Exported from  MasterCook  *

                       Pineapple Pumpkin Cheesecake

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Low Fat                      Cheesecakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  c             Brown sugar -- firmly packed
  12      oz            Light cream cheese -- softened
  16      oz            Can pumpkin
   4                    Eggs
   2      tb            Flour
   4      ts            Pumpkin pie spice
   1      ts            Vanilla extract
  15 1/2  oz            can sliced pineapple --
                        - in heavy syrup

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

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

Pour batter into 8" springform pan coated with vegetable cooking
spray. Bake 50 minutes without opening the oven door. Turn off oven.
Let stand in oven 1 hour.

Immediately run knife around sides of pan. Refrigerate cheesecake
3 hours.

Drain pineapple, reserving syrup. Cook reserved syrup, reserved
sugar, and diced pineapple over medium high heat 8 minutes, or until
thick, without stirring. Just before serving, arrange pineapple on
top of cheesecake. Drizzle with glaze.

Yield: 8 Servings


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