Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tablespoons sugar
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 oz whipped topping
- 1 can (20 oz) crushed pineapple, drained
- 1/4 cup pineapple juice (reserved from can)
Instructions
1. Prepare the Crust:
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping until well blended.
- Spread the cream cheese mixture evenly over the crust. Refrigerate for at least 2 hours.
- Before serving, top the cheesecake with drained crushed pineapple. Drizzle reserved pineapple juice over the top for extra flavor.
- Slice and serve chilled.
Notes
You can customize the seasonings to taste.