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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pineapple Cheesecake Recipe

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This recipe for Pineapple Cheesecake is from The Shoals Baptist Church Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup finely crushed NILLA Wafers
3 tablespoons butter or margarine, melted
1/2 teaspoon ground cinnamon
1 envelope KNOX Unflavored Gelatine
1 (8 ounce) can crushed pineapple, drained, liquid reserved
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
Directions:
Directions:
1.Mix wafer crumbs, butter and cinnamon; press firmly onto bottom of 9-inch springform pan. Set aside.
2.Sprinkle gelatine over reserved pineapple liquid in small saucepan. Let stand 1 minute. Cook on low heat 5 minutes until gelatine is completely dissolved, stirring occasionally. Beat cream cheese and sugar with electric mixer on medium speed until well blended. Gradually add gelatine mixture, mixing until blended. Refrigerate until slightly thickened.
3.Add pineapple and whipped topping to gelatine mixture; stir gently until well blended. Pour over crust. Refrigerate several hours or until firm. Store leftover cheesecake in refrigerator.

 

 

 

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