Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
Prepare the Crust:
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.
Press the mixture firmly into the bottom of the prepared springform pan to form the crust.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth.
Add the granulated sugar and beat until well combined.
Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla extract, crushed pineapple, and reserved pineapple juice until smooth.
Pour the cheesecake filling over the crust in the springform pan, spreading it out evenly.
Bake the Cheesecake:
Place the springform pan on a baking sheet to catch any drips.
Bake in the preheated oven for 55-65 minutes, or until the edges are set but the center is still slightly jiggly.
Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 1 hour.
Remove from the oven and let it cool completely at room temperature.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set completely.
Prepare the Topping:
Before serving, spread whipped cream over the top of the chilled cheesecake.
Garnish with pineapple slices and mint leaves, if desired.
Serve:
Carefully remove the cheesecake from the springform pan and transfer it to a serving platter.
Slice and serve this luscious Pineapple Cream Cheesecake as the ultimate summer dessert!
Yield:
This recipe makes one 9-inch Luscious Pineapple Cream Cheesecake, serving about 8-10 slices.
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