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Pumpkin - Pineapple Cheesecake
It doesn't get any better than this |
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Cake:
Non-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
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Preparation Time: Approximately 15 minutes
Cook Time: Approximately 120 minutes
Preparation:
For the cake: Heat the oven to 350ยบ 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.
Servings: 8
Nutritional Information Per Serving: Calories 220; Total fat 10g; Saturated fat 5g; Cholesterol 125mg; Sodium 240mg; Total carbohydrate 23g; Fiber 3g; Protein 8g; Vitamin A 180%DV*; Vitamin C 0%DV; Calcium 10%DV; Iron 8%DV
* Daily Value
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Preparation Time: 15 |
Serves: 8 |
| Recipe Origin: United States |
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Submitted by: |
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Canned Food Fan
United States |
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| This recipe has been viewed 1760 times. |
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