Preheat oven to 325°F (165°C).
In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan.
In a large bowl, beat cream cheese until smooth. Add 1 cup sugar and vanilla extract, and beat until combined.
Add eggs one at a time, beating well after each addition. Fold in crushed pineapple.
Pour cream cheese mixture over crust in the springform pan.
Bake for 60-70 minutes or until the center is set. Cool on a wire rack, then refrigerate for at least 4 hours or overnight.
In a small bowl, combine sour cream and heavy cream. Spread mixture over the chilled cheesecake.
Top with toasted coconut flakes, chopped pecans, and pineapple chunks.
Slice and serve.
Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 90 minutes | Kcal: 450 kcal | Servings: 8 servings
Pork Chops with Scalloped Potatoes: A Classic Comfort Food Recipe
Spicy Italian Crescent Ring
Cookies that melt in your mouth with few ingredients!
Say goodbye to mold naturally: a simple and ecological solution
Brought this out as a party appetizer, and everyone ate at least 4!
Here’s What Pull Tabs on Oil Bottles Are For
I Saw a Child on the School Bus Hitting the Back Window and Yelling for Help
LEMON PEELS, THROWING THEM AWAY IS A BIG MISTAKE: IF YOU USE THEM LIKE THIS THEY ARE WORTH THEIR WEIGHT IN GOLD AT HOME
Stuffed Cabbage Rolls Recipe
