Pineapple Cheesecake

Yield

12 servings

Ingredients

vanilla wafer crust
1/2 teaspoon ground cinnamon
1 envelope unflavored gelatine
1 (8 ounce) can crushed pineapple, drained, reserve liquid
3 (8 ounce) packages cream cheese, room temperature
3/4 cup granulated sugar
1 (8 ounce) container frozen whipped topping, thawed

Directions

Prepare vanilla wafer crust adding cinnamon. Press onto the bottom of a 9" springform pan.

In a small saucepan, sprinkle gelatine over reserved pineapple liquid. Let stand 1 minute. Cook on low heat 5 minutes until gelatine is completely dissolved, stirring occasionally. In a medium bowl, 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 4 hours or until firm.

Storage

Store leftover cheesecake in refrigerator.

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