Holiday Pumpkin Cheesecake

1 (20 ounce) can Dole crushed pineapple in juice
1 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1 envelope unflavored gelatin
1 tablespoon vanilla extract
1/2 cup whipping cream, whipped
1 (16 ounce) can solid pack pumpkin
3 eggs, beaten
1/2 teaspoon ground ginger

2 (8 ounce) packages cream cheese
1 cup miniature marshmallows

Graham cracker crust should cover bottom and 1 1/2 inches up sides of spring form pan. Bake in 350 degree F oven 10 minutes. 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 saucepan. Cover and simmer gently 30 minutes, stirring occasionally.

Beat cream cheese and vanilla extract 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 on top of cheesecake.

Crust

1 1/2 cups finely ground graham cracker crumbs

1/3 cup white sugar

6 tablespoons butter, melted

1/2 teaspoon ground cinnamon (optional)

Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.

Chill for at least 30 mins..