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Pineapple Cheesecake


This easy pineapple cheesecake is prepared in a graham cracker crust in a springform pan. Even the crust is no-bake, which is perfect for hot summer days when you want to avoid the oven.

The luscious pineapple cheesecake is a mixture of cream cheese, crushed pineapple, and whipped topping, and it is super easy to mix and chill in the graham cracker crust. Take this cheesecake to a cookout or potluck, or make it for a weekend dessert. It will be an instant hit!

You’ll need

30 vanilla wafers, finely crushed (about 1 cup)
3 Tbsp. butter or margarine, melted
½ tsp. ground cinnamon
1 env. KNOX Unflavored Gelatine
1 can (8 oz.) crushed pineapple in juice, drained with juice reserved, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese softened
¾ cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

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