Description
A creamy cheesecake infused with tropical pineapple flavors, perfect for summer gatherings.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 packages (8 oz each) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 can (20 oz) crushed pineapple, drained
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar for whipped cream
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then let it cool.
- In a large bowl, beat cream cheese until smooth. Add 1 cup powdered sugar and vanilla extract, mixing well.
- Fold in the drained crushed pineapple.
- In another bowl, whip the heavy cream with 1/4 cup powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Pour the filling over the cooled crust and smooth the top.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
For a tropical twist, garnish with fresh pineapple slices and whipped cream.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 25g
- Fat: 32g
- Carbohydrates: 35g
- Protein: 6g