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 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