Pineapple Cheesecake Delight (Print Version)

# Ingredients:

→ Crust

01 - ½ cup butter melted
02 - ¼ cup granulated sugar
03 - 1 ½ cups crushed graham crackers

→ Cheesecake Filling

04 - 3 large eggs, added one at a time
05 - 1 cup sugar
06 - 24 oz softened cream cheese
07 - 1 cup drained pineapple, crushed
08 - 1 tsp vanilla

→ Topping

09 - Toasted coconut flakes, ¼ cup
10 - ¼ cup chopped pecans
11 - ½ cup sour cream
12 - Pineapple chunks for decorating
13 - ½ cup heavy cream

# Instructions:

01 - Turn your oven to 325°F (165°C). Stir together the sugar, melted butter, and graham cracker crumbs in a medium bowl until it feels like damp sand. Firmly press everything into the bottom of a 9-inch springform pan, making it even. Pop it in the oven for 8–10 minutes, then pull it out to cool.
02 - Use a big mixing bowl to beat the softened cream cheese until it’s nice and smooth. Toss in the sugar and vanilla, mixing well. Add the eggs one at a time—don’t overbeat them. Gently fold in the crushed, drained pineapple until it’s spread out evenly.
03 - Spread the cheesecake mixture over your cooled crust so it’s smooth. Put it in the hot oven and bake for roughly 60–70 minutes. The sides should look set while the center wiggles a little. Take it out and let it cool on a rack.
04 - Chill the cheesecake for at least 4 hours, but overnight is even better. In a small bowl, combine sour cream and heavy cream, then spread that over the cold cheesecake. Sprinkle on coconut flakes, pecans, and throw on some pineapple chunks to finish.

# Notes:

01 - Make sure the cream cheese is fully softened to keep lumps away.
02 - Letting the pineapple drain completely stops the cheesecake from getting soggy.
03 - Cooling the cheesecake slowly at room temperature reduces the risk of cracks.

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