No Bake Pineapple & Pasilla Cheesecake

Name: No Bake Pineapple & Pasilla Cheesecake
Prep time: 30 min
Yield: 12
Ingredients: 2 cups finely crushed cookies such as Maria cookies; 1/4 cup granulated sugar; 1/2 cup (1 stick) butter melted; 3 envelopes (0.25 ounce each ) unflavored gelatin divided; 3/4 cup cold water divided; 2 packages (8 ounces each ) cream cheese softened; 1/2 cup granulated sugar; 3/4 cup milk; 1/4 cup fresh lemon juice; 1 cup heavy cream; 1 jar (9.5 oz) McCormick® Pineapple Marmalade with Pasilla Chile

The rich earthiness of the pasilla chilie in McCormick® Pineapple Marmalade with Pasilla Chile is a perfect complement to the sweet, tropical flavors of this homemade cheesecake recipe. Tip: Use crushed cookies as a crust shortcut.

30m

PREP TIME

465

CALORIES

11

INGREDIENTS

Servings: 12

Ingredients

Crust:
2 cups finely crushed cookies, such as Maria cookies
1/4 cup granulated sugar
1/2 cup (1 stick) butter, melted
Pineapple & Pasilla Filling:
3 envelopes (0.25 ounce each) unflavored gelatin, divided
3/4 cup cold water, divided
2 packages (8 ounces each) cream cheese, softened
1/2 cup granulated sugar
3/4 cup milk
1/4 cup fresh lemon juice
1 cup heavy cream
1 jar (9.5 ounces) McCormick® Pineapple Marmalade with Pasilla Chile

INSTRUCTIONS

1 For the crust, mix cookie crumbs and sugar in large bowl. Stir in melted butter until well blended. Press mixture firmly into bottom of parchment-lined 9-inch springform pan. Refrigerate until ready to fill.
2 For the filling, place 1/2 cup of the cold water in microwave-safe bowl. Sprinkle 2 envelopes of the gelatin over water. Let stand 2 minutes. Microwave on HIGH for 20 seconds. Stir until gelatin is completely dissolved. Cool completely.
3 Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended and smooth. Stir in milk and lemon juice. Stirring constantly, gradually add gelatin mixture in a steady stream, just until blended. Set aside.
4 Beat heavy cream in separate large bowl with electric mixer on high speed until stiff peaks form. Gently stir whipped cream into cream cheese mixture. Pour mixture evenly over prepared crust. Cover and refrigerate at least 2 hours or until set.
5 Meanwhile, place remaining 1/4 cup water in medium microwave-safe bowl. Sprinkle with remaining envelope of gelatin. Let stand 2 minutes. Microwave on HIGH for 20 seconds. Stir until gelatin is completely dissolved. Stir in marmalade until well blended. Spread mixture over cheesecake. Cover. Refrigerate at least 4 hours longer or overnight until completely set.