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  • Cheese Cake de Piña

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    Menusita Rizo
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    This recipe provides instructions for making a pineapple cheesecake. It calls for mixing crushed vanilla wafers, butter, and cinnamon for the crust. The filling is made by dissolving gelatin in pineapple juice and mixing it into softened cream cheese and sugar. Crushed pineapple and whipped topping are then folded into the mixture before pouring it over the crust. The cheesecake is refrigerated to set before serving.

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    Original Title

    CHEESE CAKE DE PIÑA

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    © Attribution Non-Commercial (BY-NC)

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    This recipe provides instructions for making a pineapple cheesecake. It calls for mixing crushed vanilla wafers, butter, and cinnamon for the crust. The filling is made by dissolving gelatin in pineapple juice and mixing it into softened cream cheese and sugar. Crushed pineapple and whipped topping are then folded into the mixture before pouring it over the crust. The cheesecake is refrigerated to set before serving.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    16 views1 page

    Cheese Cake de Piña

    Uploaded by

    Menusita Rizo
    This recipe provides instructions for making a pineapple cheesecake. It calls for mixing crushed vanilla wafers, butter, and cinnamon for the crust. The filling is made by dissolving gelatin in pineapple juice and mixing it into softened cream cheese and sugar. Crushed pineapple and whipped topping are then folded into the mixture before pouring it over the crust. The cheesecake is refrigerated to set before serving.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    CHEESE CAKE DE PIA

    1 cup finely crushed NILLA Wafers 3 tablespoons butter or margarine, melted 1/2 teaspoon ground cinnamon 1 envelope KNOX Unflavored Gelatine 1 can (8 oz.) crushed pineapple, drained, liquid reserved 3 packages (8 oz. each) PHILADELPHIA Cream Cheese, softened 3/4 cup sugar 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

    Preparation
    1. MIX wafer crumbs, butter and cinnamon; press firmly onto bottom of 9-inch springform pan. Set aside. SPRINKLE gelatine over reserved pineapple liquid in small saucepan. Let stand 1 minute. Cook on low heat 5 minutes until gelatine is completely dissolved, stirring occasionally. 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 several hours or until firm. Store leftover cheesecake in refrigerator.

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