Pineapple Cheesecake

Pineapple Cheesecake
15 Mins
Prep time
15 Mins
Cooking time
Serves 10

What you need

  • 1 1/2 cups unsweetened crushed pineapple, drained
  • 1 cup sweet biscuit crumbs
  • 1 cup toasted shredded coconut
  • 1 jar orange gel
  • 1 tablespoon gelatine
  • 1/2 cup lemon juice
  • 1/3 cup butter melted
  • 1/4 cups pineapple juice, (reserved from crushed pineapple)
  • 400g can condensed milk
  • 440g can pineapple rings
  • 500g block PHILADELPHIA Cream Cheese, softened

How to make it

  • Combine biscuit crumbs and butter, press into base of a 20cm spring form pan; chill.
  • Stir gelatine into pineapple juice, heat in saucepan or microwave on HIGH for 30 secs, until dissolved.
  • Beat PHILLY until smooth, blend in condensed milk, gelatine mixture and pineapple, pour into crumb crust. Chill for 2-3 hours.
  • Top with pineapple rings. Heat gel, cool slightly and pour over cake. Decorate sides with coconut.