Pineapple Pumpkin Cheesecake
INGREDIENTS
1 1/2 cups firmly packed brown sugar
12 oz. light cream cheese, softened
1 can (16 oz.) pumpkin
4 eggs
2 tablespoons flour
4 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 can (15 1/2 oz.) DEL MONTE® Sliced Pineapple In Heavy Syrup
INSTRUCTIONS
1. Preheat oven to 350°F. Place a 9x13-inch pan of hot water on lower rack in oven.
2. Set aside 2 tablespoons brown sugar. In food processor, combine remaining brown sugar with cream cheese; process 20 seconds.
3. Add pumpkin, eggs, flour, spice, and vanilla. Process for 10 seconds, scraping sides once.
4. Pour into buttered 8-inch springform pan. Bake 50 minutes without opening door. Turn off oven; let cake stand in oven for 1 hour. After 1 hour, remove and immediately run a knife around the sides of the pan.
5. Cool; refrigerate 3 hours. (NOTE: Cracking is common in cheesecake.)
6. Drain pineapple, reserving syrup. Dice 1 pineapple slice. Cook reserved syrup, reserved sugar and diced pineapple over medium-high heat for 8 minutes or until thick, without stirring.
7. Just before serving, arrange pineapple on cake. Top with glaze.
You can also substitute 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground allspice for pumpkin pie spice.