Fruit Salad Cheesecake

Dive into the delightful fusion of creamy cheesecake and vibrant fruit with our Fruit Salad Cheesecake! A vanilla wafer crust provides the perfect base for a luscious filling bursting with crushed pineapple, grapes, mandarin oranges, maraschino cherries, and pecans, all bound together in a heavenly cream cheese mixture. Topped with whipped topping for an extra layer of indulgence, this cheesecake is a true celebration of summer flavors.

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:

1️⃣ In a small bowl, mix vanilla wafer crumbs with melted butter until well combined.

2️⃣ Press the mixture into the bottom of a 9-inch springform pan coated with nonstick cooking spray. Set aside.

Make the Filling:

3️⃣ In a small saucepan, cook the crushed pineapple with sugar over medium heat for about 5 minutes or until heated through.

4️⃣ 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.

5️⃣ Reduce heat to low and add the cubed cream cheese. Stir continuously until the cream cheese is completely melted and the mixture is smooth.

6️⃣ Remove from heat and let the mixture cool completely.

7️⃣ Once cooled, stir in the grapes, mandarin oranges, cherries, and pecans. Gently fold in the whipped topping until everything is well combined.