Pumpkin Pineapple Cheesecake
Non-stick cooking spray
1/2 cup firmly packed brown sugar, divided
12 ounces light cream cheese, softened
1 can (16 ounce) solid-pack pumpkin
4 large eggs
2 tablespoons flour
4 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 can (15 1/2 ounce) sliced pineapples in heavy syrup
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 non-stick spray. Set aside 2 tablespoons of brown sugar for glaze. Beat the remaining brown sugar and cream cheese until smooth. Mix in the pumpkin, eggs, flour, pumpkin pie 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 finely; 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 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
Pairs Well With
It doesn't get any better than this luscious, creamy pumpkin cheesecake, drizzled with a pineapple glaze and juicy pineapple slices. (And it's another way to fit vitamin A rich pumpkin into your menu plans!)