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

Graham cracker crust should cover bottom and 1 1/2 inches up sides of springform pan. Bake 10 minutes at 350 degrees. Drain pineapple well, pressing out juice with back of spoon. Reserve 3/4 cup juice. Cover pineapple and refrigerate. Combine juice with pumpkin, sugar, eggs, spices and gelatin in medium sauce pan. 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 springform pan. Cover, refrigerate overnight. Remove sides from pan. Place cheesecake on serving plate. Fold pineapple and marshmallows into whipped cream. Spoon on top of cheese cake.

Makes 8 servings.