Ingredients
Graham cracker crumbs, two cups
Half a cup of melted butter
24 ounces of softened cream cheese
1 cup of sugar, granulated
One teaspoon vanilla extract
One cup of drained crushed pineapple
1 cup of whipped heavy cream
Slices of fresh pineapple to garnish
Preparation
Set the oven temperature to 350°F (175°C).
Melted butter and graham cracker crumbs should be well mixed in a medium-sized basin. To make the crust, press the mixture firmly into the bottom of a 9-inch springform pan.
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.
Once the heavy cream has been beaten, gently fold in the crushed pineapple.
Using a spatula, smooth the top of the cheesecake mixture after pouring it over the prepared crust.
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.
After taking the cheesecake out of the oven, allow it to cool fully. Place in the refrigerator for four hours or overnight.
Place some fresh pineapple pieces on top of the cheesecake before serving.
Twenty minutes for preparation; one hour and ten minutes for cooking; one hour and thirty minutes overall
Each slice has 450 calories. There are 12 servings.