Pineapple Pumpkin Cheesecake

1. 1

   Preheat oven to 350F (180C).

2. 2

   Place a 9x13 inch pan of hot water on lower rack in oven.

3. 3

   Set aside 2 tablespoons of brown sugar.

4. 4

   In food processor, combine remaining sugar with cream cheese.

5. 5

   Process 20 seconds.

6. 6

   Add pumpkin, eggs, flour, spice and vanilla extract.

7. 7

   Process 10 seconds, scraping sides once.

8. 8

   Pour batter into 8 inch springform pan coated with vegetable cooking spray.

9. 9

   Bake 50 minutes without opening the oven door.

10. 10

    Turn off oven.

11. 11

    Let stand in oven 1 hour.

12. 12

    Immediately run knife around sides of pan.

13. 13

    Refrigerate cheesecake 3 hours.

No additional tips available.