Ingredients
- 13 of water on lower rack in oven (pan hot)
- 8 springform coated with vegetable cooking spray (pan)
- 4 eggs
- 1 1/2 cups firmly packed brown sugar
- 12 ounces cream cheese softened (light)
- 2 tablespoons brown sugar
- 4 teaspoons pumpkin pie spice
- 2 tablespoons flour
- 1 teaspoon vanilla extract
Drain pinapple, reserving syrup. Cook reserved syrup, reserved sugar and diced pineapple over medium high heat 8 minutes, or until thick, without stirring. Just before serving, arrange pineapple on top of cheesecake. Drizzle with glaze. Makes 8 servings
