Fruit Salad Cheesecake
Ingredients:
For the Crust:
- 1 1/2 cups vanilla wafer crumbs
- 2 tablespoons butter, melted
For the Filling:
- 1 (20 oz.) can crushed pineapple, drained
- 3/4 cup granulated sugar
- 1/2 cup cold water
- 2 envelopes unflavored gelatin
- 1 (8 oz.) package cream cheese, cubed
- 1 1/2 cups halved seedless grapes
- 1 (11 oz.) can mandarin oranges, drained and cut in half
- 1 (10 oz.) jar maraschino cherries, drained and roughly chopped
- 1/2 cup finely chopped pecans
- 2 cups whipped topping (such as Cool Whip)
Instructions:
Prepare the Crust:
- In a small bowl, mix vanilla wafer crumbs with melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan coated with nonstick cooking spray. Set aside.
Make the Filling:
- In a small saucepan, cook the crushed pineapple with sugar over medium heat for about 5 minutes or until heated through.
- In a separate small bowl, sprinkle gelatin over cold water; let stand for 1 minute to soften. Stir the gelatin mixture into the warm pineapple mixture until dissolved.
- Reduce heat to low and add the cubed cream cheese. Stir continuously until the cream cheese is completely melted and the mixture is smooth.
- Remove from heat and let the mixture cool completely.
- Once cooled, stir in the grapes, mandarin oranges, cherries, and pecans. Gently fold in the whipped topping until everything is well combined.
Assemble the Cheesecake:
- Pour the fruit and cream cheese mixture into the prepared crust.
- Smooth the top with a spatula to ensure an even layer.
Chill:
- Cover the cheesecake with plastic wrap and refrigerate overnight, or at least for 6 hours, to allow it to set.
Serve:
Once set, remove the cheesecake from the springform pan.
Slice and serve chilled, garnished with additional fresh fruit or a sprinkle of crushed vanilla wafers if desired.