Pineapple Ricotta Cheesecake

1. 1

   Combine crumbs, 1 tbsp (15 mL) sugar, and butter.

2. 2

   sprinkle 3/4 of mixture into the bottom of a 10; Springform pan.

3. 3

   Chill.

4. 4

   Dissolve jelly powder in 2 cups (500 mL) boiling water.

5. 5

   Cool to room temperature.

6. 6

   In large bowl, beat ricotta and sugar until smooth.

7. 7

   Gradually beat in cooled jelly.

8. 8

   Prepare dessert topping mix according to package directions and beat into mixture.

9. 9

   Pour half over crumbs.

10. 10

    Spoon pineapple over in an even layer.

11. 11

    Add remaining ricotta mixture.

12. 12

    Sprinkle with remaining crumbs and refrigerate 6 hours or overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.