ADVERTISEMENT
In a medium bowl, mix the graham cracker crumbs with the melted butter until fully combined. Press this mixture into the bottom of a 9-inch pie dish or springform pan to form the crust. Set aside.
Prepare the Filling:
In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and vanilla extract, continuing to beat until fully incorporated.
Add the Pineapple:
Stir in the drained crushed pineapple into the cream cheese mixture until well combined.
Assemble the Cheesecake:
Pour the cream cheese filling over the prepared crust, smoothing the top with a spatula.
Chill:
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to set.
Serve and Enjoy:
Once chilled, slice and serve your luscious cream cheesecake as a perfect summer dessert. Enjoy the creamy, pineapple-packed goodness!
Serving and Storage Tips:
ADVERTISEMENT
