Pineapple Cheesecake

photo by:kraft

This cheesecake was fabulous. It turned out very light and refreshing with outstanding flavor. I added more crushed, drained pineapple along with some fresh pineapple for...read more

posted by

jane3331

on 9/25/2012

time

prep:

30 min

total:

5 hr 30 min

servings

total:

12 servings

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What You Need

NILLA Wafers, finely crushed (about 1 cup)

Tbsp. butter or margarine, melted

1/2

tsp. ground cinnamon

env. KNOX Unflavored Gelatine

can (8 oz.) crushed pineapple, drained, liquid reserved and divided

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

3/4

cup sugar

tub (8 oz.) COOL WHIP Whipped Topping, thawed

Make It

MIX wafer crumbs, butter and cinnamon; press onto bottom of 9-inch springform pan.

SPRINKLE gelatine over reserved pineapple liquid in small saucepan. Let stand 1 min. Cook on low heat 5 min. until gelatine is completely dissolved, stirring occasionally. Beat cream cheese and sugar in large bowl with mixer until well blended. Gradually beat in gelatine mixture until well blended. Refrigerate until slightly thickened.

WHISK pineapple and COOL WHIP into cream cheese mixture; pour over crust. Refrigerate 5 hours.

Kraft Kitchens Tips

Size-Wise

Since this luscious cheesecake makes 12 servings, it's the perfect dessert to serve a crowd.

How to Soften Cream Cheese

Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

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