Instructions:
For the Crust:
In a small bowl, combine vanilla wafer crumbs and melted butter until evenly moistened.
Press the mixture into the bottom of a 9-inch springform pan coated with nonstick cooking spray. Set aside.
For the Filling:
In a small saucepan, heat crushed pineapple and sugar over medium heat for about 5 minutes until warmed through.
In a separate small bowl, sprinkle gelatin over cold water and let it 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 melted and the mixture is smooth.
Remove from heat and let the mixture cool completely.
Once cooled, fold in the grapes, mandarin oranges, cherries, and pecans. Gently fold in the whipped topping until well combined.
Assemble the Cheesecake:
Pour the fruit and cream cheese mixture into the prepared crust.
Smooth the top with a spatula to create an even layer.
Chill:
Cover the cheesecake with plastic wrap and refrigerate overnight or for at least 6 hours to allow it to set.
Serve:
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.
Enjoy this elegant Fruit Salad Cheesecake as a delightful dessert that is sure to impress!
