Description
A tropical delight, this creamy cheesecake is infused with crushed pineapple and topped with sweet pineapple preserves, all on a buttery graham cracker crust.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 24 oz cream cheese, softened
- 1/2 cup sugar
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup pineapple preserves
Instructions
- Preheat the oven to 325°F (160°C). Combine graham cracker crumbs and melted butter, pressing the mixture into the bottom of a springform pan to form the crust.
- Beat cream cheese and sugar until smooth. Add crushed pineapple and vanilla extract, mixing well.
- Add eggs one at a time, mixing until just combined after each addition.
- Pour the batter into the crust and bake for 50-60 minutes, or until the center is set.
- Cool the cheesecake, refrigerate for at least 4 hours, then spread pineapple preserves on top before serving.
Notes
Garnish with whipped cream or fresh pineapple for added flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes