Pineapple Cheesecake

8 ingredients
10 steps

Ingredients

  • 30 vanilla wafers, finely crushed (about 1 cup)
  • 3 Tbsp. butter or margarine, melted
  • 1/2 tsp. ground cinnamon
  • 1 env. KNOX Unflavored Gelatine
  • 1 can (8 oz.) crushed pineapple in juice, drained with juice reserved, divided
  • 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 3/4 cup sugar
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Directions

  1. 1
    Mix wafer crumbs, butter and cinnamon; press onto bottom of 9-inch springform pan.
  2. 2
    Sprinkle gelatine over reserved pineapple juice in small saucepan; let stand 1 min.
  3. 3
    Cook on low heat 3 min.
  4. 4
    or until gelatine is completely dissolved, stirring occasionally.
  5. 5
    Beat cream cheese and sugar in large bowl with mixer until blended.
  6. 6
    Gradually beat in gelatine mixture until blended.
  7. 7
    Refrigerate 30 min.
  8. 8
    or until slightly thickened.
  9. 9
    Whisk pineapple and COOL WHIP into cream cheese mixture; pour over crust.
  10. 10
    Refrigerate 5 hours.

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