About this recipe: A deliciously fruity cheesecake, made by filling a digestive biscuit base with cream cheese, sugar, pineapple and double cream. Serve with toasted flaked coconut, if desired. Serve as a dessert.
I USED TWO AND HALF BLOCKS OF THE CREAM CHEESE . THAT WAY IT IS NOT SO RUNNY. MY FAMILY AND GUESTS REALLY LOVED IT . TRUDY - 18 Mar 2001 (Review from Allrecipes US | Canada)
Great, but without the extra pineapple on top, too. That makes it a little too much. Very good with a shortbread crust instead of graham cracker. - 07 Jun 2001 (Review from Allrecipes US | Canada)
This is a summertime favorite! Quick and easy to prepare. I like to dress it up with mandarin orange slices and marashchino cherries on top. I also have made this with low fat cream cheese and splenda (no one knew the difference...sssshhh) I have also added coconut.... every time it comes out wonderful!! - 02 Jul 2006 (Review from Allrecipes US | Canada)