vanilla wafer crust
1/2 teaspoon ground cinnamon
1 envelope unflavored gelatin
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
Prepare vanilla wafer crust adding cinnamon. Press onto the bottom of a 9" springform pan.
In a small saucepan, sprinkle gelatin over reserved pineapple liquid. Let stand 1 minute. Cook on low heat 5 minutes until gelatin 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 gelatin mixture, mixing until blended. Refrigerate until slightly thickened.
Add pineapple and whipped topping to gelatin mixture. Stir gently until well blended. Pour over crust. Refrigerate 4 hours or until firm.
Store leftover cheesecake in refrigerator.
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