Pineapple Rum Cheesecake

Pineapple Rum Cheesecake
15 Mins
Prep time
15 Mins
Cooking time
Serves 6

What you need

  • 1 1/2 cups sweet biscuit crumbs
  • 1/2 cup butter, melted
  • 1 1/2 tablespoons gelatine
  • 1/3 cup pineapple juice
  • 500g PHILADELPHIA¬†Block Cream Cheese, softened
  • 1/2 cup castor sugar
  • 2 tablespoons rum (optional)
  • 150ml can evaporated milk, chilled and whipped
  • 3/4 cup cream, lightly whipped
  • pineapple slices
  • sliced hazelnuts

How to make it

  1. COMBINE biscuit crumbs and butter. Press into the sides and base of a 23cm fluted pan with removable base; chill.
  2. STIR gelatine into pineapple juice, heat until dissolved.
  3. BEAT PHILLY until soft, stir in all remaining ingredients including gelatine mixture. Pour into prepared crumb crust; chill.
  4. DECORATE with pineapple and hazelnuts.