Jell-O Cheesecake

One of my favorite Hawaiian desserts is Jell-O® cheesecake. I'd only eaten it at Hawaiian restaurants, and I wanted to enjoy it at home. Plus I wanted to bake something for my family, and I decided to take a break from cupcakes and cookies. ;) So here's the Jell-O cheesecake I made:

©2006 Yuzu Eats

The slice is kind'a messy, but it was hard to cut a pretty piece from the pan! I guess the point is that it tastes good, right?

½ cup butter (1 stick)
¼ cup brown sugar
1 cup flour
½ cup chopped walnuts
1 box lemon Jell-O® (3 oz.)
1 cup hot water
2 8-oz. packages of cream cheese at room temperature
1 cup granulated sugar
1 can chilled evaporated milk (12 oz.)
1 box raspberry Jell-O® (3 oz.)

Beat butter and brown sugar, then add flour and walnuts. Press into greased 9x13" pan and bake at 400°F for about 10-15 minutes. Set aside and let cool.

Dissolve lemon Jell-O with hot water. Let thicken a bit in the refrigerator. Blend the sugar and cream cheese. Add the slightly thickened Jell-O. Whip the evaporated milk with wire whisk. Blend in the Jell-O/cream cheese mixture. Pour into pan over cooled crust. Chill at least 6 hours to allow it to set.

Follow directions on the box for raspberry Jell-O. Chill in refrigerator until slightly thickened and then spoon it into the pan over the chilled cheesecake. Chill cake until raspberry Jell-O is firm.