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-sized bowl, thoroughly combine melted butter and graham cracker crumbs. Press the mixture firmly into the bottom of a 9-inch springform pan to produce the crust.
Cream cheese that has softened and granulated sugar should be beaten together until smooth and creamy in a big basin. Stir in the vanilla essence after adding it.
After beating the heavy cream, gradually mix in the crushed pineapple.
After pouring the cheesecake mixture over the prepared crust, use a spatula to smooth the top.
Bake for 15 minutes in the preheated oven, then lower the temperature to 325°F (160°C) and continue baking for another 50–55 minutes, or until the center is set.
Once the cheesecake is removed from the oven, let it cool completely.
. Refrigerate for at least 4 hours, or overnight.
Before serving, scatter some fresh pineapple chunks over the cheesecake.
Prep Time: 20 minutes
Cooking Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Calories: 450 kcal per slice
Servings: 12 servings
Enjoy your luscious Cream Cheesecake!