Pumpkin - Pineapple Cheesecake Recipe:

Cake:
No-stick cooking spray
1/2 cups firmly packed brown sugar, divided
12 ounces light cream cheese, softened
1 can (16 ounce) solid-pack pumpkin
4 eggs
2 tablespoons flour
4 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
Vegetable cooking spray

Glaze:
1 can (15 1/2 ounce) sliced pineapples in heavy syrup

For the cake: Heat the oven to 350� F. Place a pan of hot water on the rack
of oven. Coat an 8-inch springform pan with no-stick spray. Set aside 2
tablespoons of brown sugar. Beat the remaining sugar and cream cheese until
smooth. Mix in the pumpkin, eggs, flour, spice and vanilla. Pour into the
prepared pan and bake for 50 minutes. Turn off the oven and let the cake stand
in the oven for 1 hour. Remove from the oven and cool on a rack to room
temperature. Loosen the edge of the cake with a knife and refrigerate for at
least 3 hours.

For the glaze:
Drain the pineapple, reserving the syrup. Chop 1 pineapple slice finally;
combine it with the reserved syrup and the remaining 2 tablespoons brown sugar
in a saucepan and cook over medium-high heat for 8 minutes or until thick; do
not stir. Just before serving, arrange the remaining pineapple
slices on the cake and top with the glaze.