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Pineapple Cheesecake

  • Prep Time: 25 Minutes (Total Time : 5 Hour 25 Minutes)
  • Serving Size: 12
  • 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 Ounces) Crushed Pineapple, Drained, Liquid Reserved
  • 3 Package (8 Ounces each) PHILADELPHIA Cream Cheese, Softened
  • 3/4 cup Sugar
  • 1 tub (8 Ounces) COOL WHIP Whipped Topping, Thawed
  • 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.


    Size It Up This indulgent cheesecake is perfect for a special occasion. One cheesecake serves 12 people.

    How To Soften Cream Cheese Place completely unwrapped packages of cream cheese on microwavable plate. Microwave on HIGH 20 seconds or until slightly softened.


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