Pineapple Cheesecake

71  Ratings
  • 30 min prep
  • 5 hr 30 min total
  • Makes 12 servings.

Pineapple Cheesecake Recipe

Ingredients

  • 30 NILLA Wafers, finely crushed (about 1 cup)
  • 3 Tbsp. butter or margarine, melted
  • 1/2 tsp. ground cinnamon
  • 1 env. unflavored gelatin
  • 1 can (8 oz.) crushed pineapple, drained, liquid reserved and divided
  • 3 pkg. (8 oz. each) brick cream cheese, softened
  • 3/4 cup sugar
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Instructions

  • 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.

Recipe Tips

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

51982

Nutrition Information

Makes 12 servings.

Nutrition per serving:

  • Calories 380 
  • Total fat 27 g
  • Saturated fat 18 g
  • Cholesterol 85 mg
  • Sodium 270 mg
  • Carbohydrate 29 g
  • Dietary fiber 0 g
  • Sugars 23 g
  • Protein 5 g
  • Vitamin A 15 %DV
  • Vitamin C 4 %DV
  • Calcium 6 %DV
  • Iron 0 %DV

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