Graham cracker crust for 8 inch spring form pan
1 can (20 oz.) Dole crushed pineapple (in juice)
1 can (16 oz.) solid pack pumpkin
1 c. packed golden brown sugar
3 eggs, beaten
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1 envelope unflavored gelatin
2 pkg. (8 oz.) cream cheese, softened
1 tbsp. vanilla extract
1 c. mini marshmallows
1/2 c. whipping cream, whipped

Graham cracker should cover bottom and 1 1/2 inches upside of pan. Bake at 350 degrees for 10 minutes. Drain pineapple well. Reserve 3/4 cup juice. Cover pineapple and refrigerate. Combine juice with sugar, eggs, spices and gelatin in medium saucepan.

Cover and simmer gently for 30 minutes, stirring occasionally. Beat cream cheese and vanilla until fluffy. Gradually beat in warm pumpkin mixture until well blended. Pour into prepared pan. Cover, refrigerate overnight.

Remove sides from pan - put cheesecake on serving plate. Fold pineapple and marshmallows into whipped cream. Spoon on top of cake. MMMMM Good Good Good!