Recipe: Pumpkin-Pineapple Cheesecake (with pineapple glaze)

PUMPKIN-PINEAPPLE CHEESECAKE

FOR THE CHEESECAKE:
1/2 cups firmly packed brown sugar, divided
12 ounces light cream cheese, softened
1 can (16 ounce) solid-pack pumpkin
4 eggs
2 tablespoons flour
4 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
Vegetable cooking spray
FOR THE GLAZE:
1 can (15 1/2 ounce) sliced pineapples in heavy syrup


TO PREPARE THE CHEESECAKE:
Heat the oven to 350 degrees F. Place a pan of hot water on the rack of oven. Coat an 8-inch springform pan with no-stick spray.

Set aside 2 tablespoons of brown sugar. Beat the remaining sugar and cream cheese until smooth. Mix in the pumpkin, eggs, flour, 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.

TO PREPARE THE GLAZE:
Drain the pineapple, reserving the syrup. Chop 1 pineapple slice finally; 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.

Servings: 8
Source: Canned Food Alliance