Ingredients
Crust
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 can (20 oz) pineapple chunks, drained and chopped
- ½ cup crushed pineapple, well drained
Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 1 cup fresh pineapple chunks
Garnish
- Fresh raspberries
Instructions
In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Chill the crust in the refrigerator for at least 15 minutes to set.
In a large mixing bowl, beat the softened cream cheese until completely smooth and free of lumps. Add powdered sugar and beat again until fully combined and creamy.
In a separate bowl, whip the heavy cream with vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the mixture.
Fold in the chopped pineapple chunks and crushed pineapple until evenly distributed.
Pour the pineapple cheesecake filling over the chilled crust. Smooth the top with a spatula. Cover and refrigerate for at least 4 hours, or preferably overnight, until fully set.
Just before serving, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Pipe or spread the whipped cream over the chilled cheesecake.
Top with fresh pineapple chunks and garnish with fresh raspberries for a bright, tropical finish.