Prep: 20 minutes plus chilling
Roast: 25 minutes • Serves: 10
1 container (24.3 ounces) no-bake cheesecake filling
1 (10-inch) graham cracker pie crust
1 can (20 ounces) Del Monte® Deluxe Gold™ pineapple slices in 100% pineapple juice, drained
1/4 cup brown sugar
2 tablespoons unsalted butter, melted
1 teaspoon McCormick® maple extract
1-1/2 cups heavy cream
1/3 cup powdered sugar
1/2 teaspoon McCormick® ground cinnamon
1. In food processor, purée carrots on high until smooth, scraping down bowl occasionally. Transfer carrots to large bowl; stir in cheesecake filling. Spread carrot mixture over crust; refrigerate 2 hours or until set.
2. Preheat oven to 400°; line rimmed baking pan with parchment paper. In large bowl, gently toss pineapple, brown sugar, butter and maple extract; spread on prepared pan and roast 25 minutes or until browned, turning once. Makes about 10 pineapple slices.
3. In large bowl, with mixer on medium-high speed, beat cream, powdered sugar and cinnamon 2 minutes or until soft peaks form. Makes about 2-1/2 cups.
4. Cut cheesecake into 10 slices; serve topped with roasted pineapple and whipped cream.
Approximate nutritional values per serving (1 slice cheesecake, 1 pineapple slice, 1/4 cup whipped cream):
537 Calories, 35g Fat, 22g Saturated Fat, 87mg Cholesterol, 434mg Sodium,
51g Carbohydrates, 2g Fiber, 38g Sugars, 27g Added Sugars, 5g Protein