Fruit Salad Cheesecake

Fruit Salad Cheesecake


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)


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.
Cover the cheesecake with plastic wrap and refrigerate overnight, or at least for 6 hours, to allow it to set.
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

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