• Graham Crackers- This will be used for the crumb base.
• Butter- Use unsalted butter to control the amount of salt in the recipe.
• Cream Cheese- Use softened or at room temperature.
• Powdered Sugar- This sugar is best for homemade icing.
• Pineapple- You will need a can of crushed pineapple. (You will use about 3/4 of the crushed pineapple and the other 1/4 in the cool whip)
• Cool Whip- This will be used for the cool whip layer.

How to Make Pineapple Cheesecake

Start off the recipe by setting the oven to 350 degrees.

Combine 2 1/2 cups of coffee crushed graham cracker crumbs and melted butter into a large mixing bowl and combine.

Press 2 cups of the mixture into the bottom of a 9 by 9-inch baking dish.

Put the baking dish into the oven and bake for 9 minutes.

Next, take the pan out of the oven and allow it to cool thoroughly.

Using a strainer, add in a can of the crushed pineapple and drain all of the juice.

Add the butter and cream cheese into a standing mixer and beat until smooth and creamy.

Next, add in the powdered sugar and combine until fully incorporated.

Then, add 3/4 of the crushed pineapple into the cream cheese mixture using a spatula to fold in.

Put some of the cream cheese mixtures onto the crust and spread out.

Then, add the last of the pineapple and cool whip into a large mixing bowl, and combine.

Next, spread out the pineapple mixture on top of the cream cheese mixture.

Sprinkle the rest of the graham cracker crust on top of the cool whip layer.

Then, use some plastic wrap to cover the recipe, and place it into the fridge to chill overnight.

Enjoy!

Can Pineapple Cheesecake be Frozen?

Yes, this Pineapple cheesecake can be frozen. You will need to place the recipe in the correct container such as an airtight container. Keeping in the freezer will also help with the shelf life of the cheesecake.

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