Pineapple Cheesecake

Name: Pineapple Cheesecake
Ingredients: Base; 1 cup sweet biscuit crumbs; 1/3 cup butter melted; Filling; 1 tablespoon gelatine; 1/4 cups pineapple juice, (reserved from crushed pineapple); 500g block PHILADELPHIA Cream Cheese, softened; 400g can condensed milk; 1/2 cup lemon juice Safeway 4 ct For $5.00 thru 02/09; 1 1/2 cups unsweetened crushed pineapple, drained; Topping; 440g can pineapple rings; 1 jar orange gel Safeway 1 lb For $0.79 thru 02/09; 1 cup toasted shredded coconut

14 ingredients

7 steps

Ingredients

Base
1 cup sweet biscuit crumbs
1/3 cup butter melted
Filling
1 tablespoon gelatine
1/4 cups pineapple juice, (reserved from crushed pineapple)
500g block PHILADELPHIA Cream Cheese, softened
400g can condensed milk
1/2 cup lemon juice Safeway 4 ct For $5.00 thru 02/09
1 1/2 cups unsweetened crushed pineapple, drained
Topping
440g can pineapple rings
1 jar orange gel Safeway 1 lb For $0.79 thru 02/09
1 cup toasted shredded coconut

Directions

1

Combine biscuit crumbs and butter, press into base of a 20cm spring form pan; chill.
2

Stir gelatine into pineapple juice, heat in saucepan or microwave on HIGH for 30 secs, until dissolved.
3

Beat Philly* until smooth, blend in condensed milk, gelatine mixture and pineapple, pour into crumb crust.
4

Chill for 2-3 hours.
5

Top with pineapple rings.
6

Heat gel, cool slightly and pour over cake.
7

Decorate sides with coconut.