Pineapple Cheesecake

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photo by:

kraft

It's SO gooooood. SO good. So creamy. So everything. This will definitely be made over and over again.

posted by

TrinityisLife

on 5/29/2011

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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TrinityisLife

posted:5/29/2011

It's SO gooooood. SO good. So creamy. So everything. This will definitely be made over and over again.

Jackie50

posted:5/14/2011

My husband went crazy for this one and told me, "keep that recipe and make it again and again"! I used graham crumbs and held the cinnamon. Fabulous!

gizesmom

posted:4/26/2011

my sister made this for Easter and although pineapple isn't one of my favorites, IT WAS DELICIOUS!!!

arsarg2

posted:4/26/2011

Delish! Especially if you like pineapple. It was a lot creamier and fluffier than normal cheesecake; I loved it! Next time I'm going to add some fresh pineapple.

a cook

posted:5/3/2010

This recipe is great.I make it at all Holiday get togethers.My family calls ahead to see if this is on the menu.I have two brothers that did not like cheesecake.I made both of them one of these and now they want one every time I make it.I use sugar free cool whip and low fat cream cheese.I also use Splender blend sugar instead of sugar.No one knows the difference.None is ever leftover.

anuk88

posted:12/20/2009

Hello readers, I wanted to make this cheesecake for Christmas , just wanted to check with you all, how long did you refrigerate the mix (in terms of hours) before adding the cool whip topping? Hpoing to get a speedy response.Thanks

choulli

posted:8/10/2009

I made this based on other people's reviews & was not disappointed. EZ & yummy! To reduce the calories & fat I used 2 blocks of lowfat creamcheese & 1 block of non-fat creamcheese + Coolwhip Lite & xtra pineapple, a dash of vanilla, a dash of cinnamon & NO CRUST. I poured it all into a jello mold & served with some mandarin orange segments. It's almost like Ambrosia, sans mini-marshmallows (hey, now there's an idea ...)

hennyqueen

posted:4/12/2009

Made this today for Easter. I used a graham cracker crust. This was really light and good. Will be making again!

a cook

posted:2/28/2009

My coworker brought this to my party and everyone loved it!

sparkle72023

posted:9/4/2008

This came out exquisitely delicious. Our party guests raved about how great it was! Easy to make & can be prepared ahead of time.