*  Exported from  MasterCook  *
 
                        Pineapple Pumpkin Cheesecake
 
 Recipe By     : Low Fat * No Fat
 Serving Size  : 8    Preparation Time :0:00
 Categories    : A New One For Mom                All Newly Typed Not Shared
                 Dessert
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          firmly packed brown sugar
   12      ounces        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.) 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
 
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