Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted butter
- ¼ cup sugar
- 16 oz (450 g) cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 can (20 oz) crushed pineapple, drained
- 1 cup heavy cream
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, melted butter, and ¼ cup sugar. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat cream cheese until smooth. Add 1 cup sugar and continue beating until creamy.
- Add eggs one at a time, beating well after each. Stir in vanilla extract.
- Fold in the drained crushed pineapple gently.
- Pour the cheesecake mixture over the prepared crust. Smooth the top.
- Bake for 50–60 minutes, or until the center is set but slightly jiggly.
- Remove from oven and let it cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, whip heavy cream until soft peaks form and spread or pipe over the cheesecake for a creamy topping.
If you want, I can also make a super simple 5-step “quick-read” version that’s perfect for social media posts or recipe cards. Do you want me to do that?