Pineapple Rum Cheesecake

Name: Pineapple Rum Cheesecake
Ingredients: Base; 1 1/2 cups sweet biscuit crumbs; 1/2 cup butter, melted; Filling; 1 1/2 tablespoons gelatine; 1/3 cup pineapple juice; 500g block PHILADELPHIA Cream Cheese, softened; 1/2 cup castor sugar; 2 tablespoons rum (optional); 150ml can evaporated milk, chilled and whipped; 3/4 cup cream, lightly whipped; Topping; pineapple slices; sliced hazelnuts

14 ingredients

6 steps

Ingredients

Base
1 1/2 cups sweet biscuit crumbs
1/2 cup butter, melted
Filling
1 1/2 tablespoons gelatine
1/3 cup pineapple juice
500g block PHILADELPHIA Cream Cheese, softened
1/2 cup castor sugar
2 tablespoons rum (optional)
150ml can evaporated milk, chilled and whipped
3/4 cup cream, lightly whipped
Topping
pineapple slices
sliced hazelnuts

Directions

1

Combine biscuit crumbs and butter.
2

Press into the sides and base of a 23cm fluted pan with removable base; chill.
3

Stir gelatine into pineapple juice, heat until dissolved.
4

Beat Philly* until soft, stir in all remaining ingredients including gelatine mixture.
5

Pour into prepared crumb crust; chill.
6

Decorate with pineapple and hazelnuts.