Ingredients:
For the crust:
1 1/2 cups crushed graham crackers
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the cheesecake filling:
24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
For the pineapple topping:
1 (20 oz) can crushed pineapple, well drained
1/2 cup granulated sugar
1 tablespoon cornstarch
1/4 cup water
1 teaspoon lemon juice
For the whipped cream (optional):
1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Instructions:
Make the crust:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.
Press the mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let cool while you prepare the filling.
Prepare the cheesecake filling:
In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until well combined.
Pour the cheesecake mixture over the cooled crust in the springform pan. Smooth the top with a spatula.
Bake in the preheated oven for 50 to 60 minutes, or until the edges are firm and the center jiggles slightly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Remove from the oven and let cool completely. Refrigerate for at least 4 hours or overnight.

Prepare the pineapple topping:
In a small saucepan, combine the drained crushed pineapple, granulated sugar, cornstarch, water, and lemon juice.
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and let cool completely.
Once cooled, spread the pineapple topping evenly over the chilled cheesecake.
Prepare the whipped cream (optional):
In a chilled bowl, beat the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
Send or pour the whipped cream over the pineapple topping, if desired.
Serve:
Slice and serve the chilled Pineapple Heaven Cheesecake. Enjoy the creamy cheesecake with the sweet and tangy pineapple topping! Yield:
This recipe makes a 9-inch Pineapple Heaven cheesecake, serving 10-12 people.
Treat yourself to this tropical-inspired Pineapple Heaven cheesecake! 😍