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

Graham cracker crust should cover bottom and 1 1/2-inches up sides of spring-form pan.

Bake in a 350°F oven for 10 minutes.

Drain pineapple well, pressing out juice with back of spoon. Reserve 3/4 cup of juice. Cover pineapple and refrigerate. Combine juice with pumpkin, sugar, eggs, spices and gelatin in medium saucepan. Cover and simmer gently 30 minutes, stirring occasionally. Beat cream cheese and vanilla until fluffy. Gradually beat in warm pumpkin mixture until well blended. Pour into prepared spring-form pan. Cover; refrigerate overnight. Remove sides from pan. Place cheesecake on serving plate. Fold pineapple and marshmallows into whipped cream. Spoon onto top of cheesecake.