Title: Pineapple Pumpkin Cheesecake
Categories: Dessert
Yield: 8 Servings

1 1/2	c	Firmly packed brown sugar
12	oz	Light cream cheese; softened
1	cn	(16 oz.) pumpkin
4		Eggs
2	tb	Flour
4	ts	Pumpkin pie spice
1	ts	Vanilla extract
1	cn	(15 1/2 oz.) sliced pineapple (in heavy -----syrup)

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

Set aside 2 tablespoons of 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 inch 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 pinapple, 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. Makes 8 servings

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Low Fat * No Fat

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