Pineapple Rum Cheesecake
- Base
- 1 1/2 cups sweet biscuit crumbs
- 1/2 cup butter, melted
- Filling
- 1 1/2 tablespoons gelatine
- 1/3 cup pineapple juice
- 500g block PHILADELPHIA 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
- Topping
- pineapple slices
- sliced hazelnuts
- Combine biscuit crumbs and butter.
- Press into the sides and base of a 23cm fluted pan with removable base; chill.
- Stir gelatine into pineapple juice, heat until dissolved.
- Beat Philly* until soft, stir in all remaining ingredients including gelatine mixture.
- Pour into prepared crumb crust; chill.
- Decorate with pineapple and hazelnuts.
base, sweet biscuit crumbs, butter, filling, gelatine, pineapple juice, castor sugar, rum, milk, cream, topping, pineapple, hazelnuts
Taken from www.kraftrecipes.com/recipes/pineapple-rum-cheesecake-103047.aspx (may not work)