Ingredients:
2 cups graham cracker crumbs
1/2 cup melted butter
24 oz cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
1 cup crushed pineapple, drained
1 cup heavy cream, whipped
Fresh pineapple chunks for topping
Directions:
Preheat your oven to 350°F (175°C).
In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust.
In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the vanilla extract and mix well.
Gently fold in the crushed pineapple and whipped heavy cream until evenly incorporated.
Pour the cheesecake mixture over the prepared crust, smoothing the top with a spatula.
Bake in the preheated oven for 15 minutes, then reduce the temperature to 325°F (160°C) and bake for an additional 50-55 minutes, or until the center is set.
Remove the cheesecake from the oven and let it cool completely. Refrigerate for at least 4 hours, or overnight.
Before serving, top the cheesecake with fresh pineapple chunks.
Prep Time: 20 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 1 hour 30 minutes
Kcal: 450 kcal per slice | Servings: 12 servings
