ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pineapple Cheesecake

Prep time 25 mins
Other time 5 hrs
Yield Makes 12 servings

Ingredients

  • 1 cup finely crushed NILLA Wafers
  • 3 tablespoons butter or margarine, melted
  • 1/2 teaspoon ground cinnamon
  • 1 envelope KNOX Unflavored Gelatine
  • 1 can (8 oz.) crushed pineapple, drained, liquid reserved
  • 3 packages (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 3/4 cup sugar
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

How to Make It

  1. MIX wafer crumbs, butter and cinnamon; press firmly onto bottom of 9-inch springform pan. Set aside.

    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.

    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.

    Nutritional Information
    Calories: 380
    Total fat: 28 g
    Saturated fat: 18 g
    Cholesterol: 70 mg
    Sodium: 290 mg
    Carbohydrate: 28 g
    Dietary fiber: 1 g
    Sugars: 22 g
    Protein: 5 g
    Vitamin A: 15% DV
    Vitamin C: 4% DV
    Calcium: 4% DV
    Iron: 0% DV