Directions:
- Prepare Graham Cracker Crust as follows: Mix crumbs, butter, and sugar.
- Press mixture firmly on bottom of 8 inch springform pan.
- Bake at 350° about 10 minutes.
- Cool.
- Drain pineapple well, pressing out juice with back of spoon.
- Reserve 3/4 cup juice.
- Cover pineapple and refrigerate.
- Combine juice with pumpkin, sugar, eggs, spices and gelatin in medium saucepan.
- Cover and simmer very slowly 30 minutes, stirring occasionally.
- Beat cream cheese and vanilla until fluffy.
- Gradually beat in warm pumpkin mixture until well blended.
- Pour into 8 inch graham cracker crust springform pan.
- Cover cheesecake and refrigerate overnight.
- Remove sides from pan and slide onto a serving plate.
- Fold pineapple and marshmallows into whipped cream.
- Spoon on top of cheesecake.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 656.07 Kcal (2747 kJ) | ||
| Calories from fat | 252.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.04g | 43% | |
|---|---|---|---|
| Cholesterol | 156.21mg | 52% | |
| Sodium | 387.47mg | 16% | |
| Potassium | 159.23mg | 3% | |
| Total Carbs | 94.14g | 31% | |
| Sugars | 62.65g | 251% | |
| Dietary Fiber | 2.52g | 10% | |
| Protein | 8.22g | 16% | |
| Vitamin C | 1.2mg | 2% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.5mg | 14% | |
| Calcium | 86.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 327.05 Kcal (1369 kJ) | ||
| Calories from fat | 125.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.98g | 43% | |
|---|---|---|---|
| Cholesterol | 77.87mg | 52% | |
| Sodium | 193.15mg | 16% | |
| Potassium | 79.38mg | 3% | |
| Total Carbs | 46.93g | 31% | |
| Sugars | 31.23g | 251% | |
| Dietary Fiber | 1.26g | 10% | |
| Protein | 4.1g | 16% | |
| Vitamin C | 0.6mg | 2% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.2mg | 14% | |
| Calcium | 43mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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