Name: Pineapple Cheesecake – A Creamy, Tropical Delight Perfect for Every Occasion
Ingredients: 1 ½ cups graham cracker crumbs; ¼ cup granulated sugar; 6 tbsp unsalted butter (melted); 16 oz cream cheese (softened); ¾ cup granulated sugar; 1 tsp vanilla extract; 2 large eggs; 1 cup crushed pineapple (drained); ½ cup sour cream; 1 cup whipped cream; ¼ cup toasted coconut flakes (optional); Pineapple slices or chunks for garnish

Ingredients

Scale

For the Crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tbsp unsalted butter (melted)

For the Filling:

16 oz cream cheese (softened)
¾ cup granulated sugar
1 tsp vanilla extract
2 large eggs
1 cup crushed pineapple (drained)
½ cup sour cream

For the Topping:

1 cup whipped cream
¼ cup toasted coconut flakes (optional)
Pineapple slices or chunks for garnish

Instructions

Prepare the Crust:
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, sugar, and melted butter in a bowl.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes, then let cool.
Make the Filling:
- In a large bowl, beat cream cheese and sugar until smooth.
- Add vanilla extract and eggs, mixing until combined.
- Stir in the drained crushed pineapple and sour cream.
Bake the Cheesecake:
- Pour the filling over the crust and smooth the top.
- Bake for 45-50 minutes or until the center is slightly set.
- Turn off the oven and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours (preferably overnight).

Add Toppings & Serve:
- Before serving, top with whipped cream, toasted coconut flakes, and fresh pineapple.