Pumpkin-Pineapple Cheesecake
By Other


Like Share Print
  • Prep Time:
Category: Desserts
Serves: 8
Cups of Fruits & Vegetables per Serving:
Think Variety; Think Color: Yellow/Orange

Ingredients

Cake

  • No-stick cooking spray
  • 1/2 cups firmly packed brown sugar, divided
  • 12 ounces light cream cheese, softened
  • 1 can (16 ounce) solid-pack pumpkin
  • 4 eggs
  • 2 tablespoons flour
  • 4 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • Vegetable cooking spray

Glaze

  • 1 can (15 1/2 ounce) sliced pineapples in heavy syrup

Directions

For the cake: Heat the oven to 350º F. Place a pan of hot water on the rack of oven. Coat an 8-inch springform pan with no-stick spray. Set aside 2 tablespoons of brown sugar. Beat the remaining sugar and cream cheese until smooth. Mix in the pumpkin, eggs, flour, spice and vanilla. Pour into the prepared pan and bake for 50 minutes. Turn off the oven and let the cake stand in the oven for 1 hour. Remove from the oven and cool on a rack to room temperature. Loosen the edge of the cake with a knife and refrigerate for at least 3 hours.

For the glaze: Drain the pineapple, reserving the syrup. Chop 1 pineapple slice finally; combine it with the reserved syrup and the remaining 2 tablespoons brown sugar in a saucepan and cook over medium-high heat for 8 minutes or until thick; do not stir. Just before serving, arrange the remaining pineapple slices on the cake and top with the glaze.

Nutritional Information

  • Calories:    
  • Carbohydrates:    g
  • Total Fat:    g
  • Cholesterol:    mg
  • Saturated Fat:   g
  • Dietary Fiber:    g
  • % of Calories from Fat:    %
  • Sodium:     mg
  • Protein:    g
  • Recipe Credit
  • Recipe courtesy of Canned Food Alliance

 

 

Make a Comment:

  • 0 new comments
Showing 0 comments
No comments yet.