A scrumptious crustless pumpkin cheesecake with a pineapple glaze.

Pineapple Pumpkin Cheesecake

1 1/2 cups firmly packed brown sugar - divided use
12 ounces light cream cheese, softened
1 (16-ounce) can pumpkin
4 large eggs
2 tablespoons all-purpose flour
4 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 (15.5-ounce) can sliced pineapples in heavy syrup

1. Heat oven to 350°F (175°C).
2. Place a pan of hot water on lower rack of oven.
3. Set aside 2 tablespoons of brown sugar.
4. In food processor, combine remaining sugar with cream cheese. Process 20 seconds. Add pumpkin, eggs, flour, spice and vanilla. Process 10 seconds, scraping sides once.
5. Pour filling into 8-inch springform pan coated with vegetable cooking spray. Bake in center of oven 50 minutes without opening door. Turn off oven. Let cake stand in oven 1 hour.
6. Immediately remove cheesecake; run knife around sides of pan. Cool; refrigerate 3 hours.
7. Meanwhile, drain pineapple; reserving syrup. To make pineapple glaze, dice 1 pineapple slice. Cook reserved syrup, remaining 2 tablespoons brown sugar and diced pineapple over medium-high heat 8 minutes or until thick; do not stir. Set aside.
8. Just before serving, arrange remaining pineapple slices on cake. Top with glaze.

Makes 8 servings.

Variation: Substitute 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground allspice for pumpkin pie spice.

Recipe provided courtesy of Canned Food Alliance.