Pineapple Heaven Cheesecake
This tropical twist on a classic cheesecake combines the creamy richness of cheesecake with the sweet and tangy flavor of pineapple.
Ingredients:
For the crust:
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
For the filling:
16 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 (20 ounce) can crushed pineapple in juice, drained
For the topping:
Whipped cream (store-bought or homemade)
Maraschino cherries (optional)
Instructions:
Preheat oven: Preheat oven to 350°F (175°C).
Prepare the crust: Combine graham cracker crumbs and melted butter in a bowl. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool completely.
Make the filling: Beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Gently fold in drained pineapple.
Bake: Pour filling over the cooled crust. Bake for 50-60 minutes, or until the center is set but slightly jiggly. Let cool completely before refrigerating.
Serve: Top with whipped cream and a maraschino cherry, if desired.
Tips:
For a tangier flavor, add a tablespoon of lemon juice to the filling.
For a thicker filling, use Greek yogurt instead of some of the cream cheese.
For extra texture, fold in toasted coconut flakes to the filling.
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