Serves: 10
Total Calories: 639
Mix butter and chocolate wafers pat into serving dish. Drain pineapple reserve liquid and set aside. In saucepan mix gelatin, sugar, nutmeg, salt, egg yolks, and reserved liquid. Let stand one minute then stir over low heat until completely dissolved (5 minutes). Stir in lemon juice, vanilla, and lemon peel. Add cream cheese beat well chill. Whip egg whites and sugar until stiff fold into chilled mixture. Fold in whipping cream and pineapple. Put into crust and chill.
This Pineapple Cheesecake recipe is from the Osmond Family Cookbook Cookbook. Download this Cookbook today.
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