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HOLIDAY PUMPKIN CHEESECAKE
2 9" ready-made graham cracker crusts
3/4 cup pineapple juice
1 16 oz can pumpkin
1 cup brown sugar
1 tsp. cinnamon
1/2 ts. ginger
3 eggs, slightly beaten
1 envelope Knox gelatin
2 8oz. pkg. cream cheese
1 Tbsp. vanilla
Combine juice, pumpkin, brown sugar, eggs, spices, and gelatin in a medium
saucepan over medium heat to a boil. Reduce heat, cover, and simmer gently
for 30 minutes, stirring occasionally. Beat cream cheese and vanilla till
fluffy. GRADUALLY add warm pumpkin mixture. Beat till well-blended. Pour into
shells. Cover and refrigerate overnight.
Garnish with whipped cream. You can also use a can of crushed pineapple,
drained, (using 3/4 cup of the juice for the recipe), and mix the pineapple
with 1 cup mini marshmallows and 1/2 cup whipped cream and use this for the
garnish.
(I don't like marshmallows, so I just use Cool Whip for the garnish.) Enjoy.
   
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