This tropical twist on classic cheesecake features a tangy pineapple filling and a graham cracker crust.
Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
For the filling:
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can crushed pineapple, drained
- 1/4 cup pineapple juice
- 2 large eggs
- 1 teaspoon vanilla extract
For the topping:
- 1/2 cup whipped cream
- 1 tablespoon pineapple juice
- 1 tablespoon granulated sugar
- 1 pineapple ring (optional)
Instructions:
- Prepare the crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- Make the filling: In a large bowl, beat sweetened condensed milk and cream cheese until smooth. Beat in crushed pineapple, pineapple juice, eggs, and vanilla extract until well combined.
- Assemble and bake: Pour the filling into the cooled crust. Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool slowly.
- Prepare the topping: In a small bowl, combine whipped cream, pineapple juice, and sugar. Beat until stiff peaks form.
- Serve: Top the cooled cheesecake with whipped cream and a pineapple ring (if desired). Serve chilled.