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Pineapple Cheesecake

Pineapple Cheesecake recipe
photo by:kraft
Say Aloha! to your new favorite no-bake cheesecake recipe! It's super light and creamy, made with cream cheese, whipped topping, and a packet of gelatin.
time
prep:
30 min
total:
5 hr 30 min
servings
total:
12 servings
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What You Need

30
 NILLA 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, drained, liquid reserved and divided
3
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4
cup  sugar
1
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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