All Recipes

PHILADELPHIA Pineapple Cheesecake

Prep

15-30 mins

Total

6 HRS

Servings

12 Servings

Ingredients

30 

vanilla 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 in juice, drained with juice reserved, divided

3 pkg

(8 oz. each) PHILADELPHIA Cream Cheese, softened

3/4 cup

sugar

1 tub

(8 oz.) COOL WHIP Whipped Topping, thawed

Instructions

Step 1

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

Step 2

Sprinkle gelatine over reserved pineapple juice in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring occasionally. Beat cream cheese and sugar in large bowl with mixer until blended. Gradually beat in gelatine mixture until blended. Refrigerate 30 min. or until slightly thickened.

Step 3

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

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