The best delicious Pineapple Pumpkin Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pineapple Pumpkin Cheesecake recipe today!
Hello my friends, this Pineapple Pumpkin Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Pineapple Pumpkin Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Pineapple Pumpkin Cheesecake.
What Makes This Pineapple Pumpkin Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pineapple Pumpkin Cheesecake.
Ready to make this Pineapple Pumpkin Cheesecake Recipe? Let’s do it!
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1 1/2 c Firmly packed brown sugar
12 oz Light cream cheese; softened
1 cn (16 oz.) pumpkin
4 Eggs
2 tb Flour
4 ts Pumpkin pie spice
1 ts Vanilla extract
1 cn (15 1/2 oz.) sliced
-pineapple (in heavy syrup)
Preheat oven to 350. Place a 9×13 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
Yields
8 Servings
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