Description
A velvety smooth cheesecake infused with the tropical tang of pineapple and set on a buttery graham cracker crust. Perfect for summer gatherings and dessert lovers.
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 6 tbsp melted unsalted butter
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup crushed pineapple, well-drained
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Instructions
- Preheat oven to 325F (160C) and grease a 9-inch springform pan.
- Mix graham cracker crumbs with melted butter and press firmly into the bottom of the pan.
- Beat cream cheese and sugar until smooth and fluffy.
- Mix in eggs one at a time on low speed until just combined.
- Fold in drained pineapple, vanilla extract, and lemon juice.
- Pour filling over crust and bake for 45-50 minutes until the center has a slight jiggle.
- Cool at room temperature for 1 hour, then refrigerate for at least 6 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American-Tropical