Pumpkin Cheese Cake
Pumpkin Cheese Cake is an moderately easy dinner. Made with 1 large graham cracker crust, 1 (20 oz.) can crushed pineapple in juice, 1 (16 oz.) can solid pack pumpkin, 3 eggs and 1/2 tsp. ground ginger, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Drain pineapple well, pressing out juice with back of a spoon. Reserve 3/4 cup of juice.
Cover pineapple and refrigerate. Combine juice, pumpkin, sugar, eggs, spices and gelatin in saucepan.
Simmer on low heat 30 minutes, stirring occasionally. Beat cream cheese and vanilla until fluffy.
Gradually beat in warm pumpkin mixture until well blended.
Refrigerate overnight. Next day, fold pineapple and marshmallows into Cool Whip and spread over top of pumpkin.
Keep refrigerated.
π· Perfect Pairings
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