Graham cracker crust for 8 inch springform pan
1 c. (20 oz.) crushed pineapple in juice
1 c. (16 oz.) solid pumpkin
1 c. packed brown sugar
3 eggs, beaten
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1 env. unflavored gelatin
2 pkgs. (8 oz. each) cream cheese, softened
1 tbsp. vanilla
1 c. miniature marshmallows
1/2 c. whipping cream, whipped

Graham cracker crust should cover bottom and 1 1/2 inch up sides of pan. Bake at 350 degrees, 10 minutes.

Drain pineapple well, pressing out juice; reserve juice (3/4 cup). 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.

Pour into prepared spring pan. Cover and refrigerate overnight. Remove sides and place cheesecake on serving plate. Fold pineapple and marshmallows into whipping cream and spoon over cheesecake. Serves 8.