Ingredients pineapple cheesecake
1/2 cup sugar
8 oz cream cheese
1 3/4 cup cool whip
1 9 inch Graham cracker crust
15 oz crushed pineapple drained
how to make pineapple cheesecake
Mix first four ingredients together with a mixer until smooth.
Pour pineapple mixture into Graham cracker crust.
Refrigerate at least two hours or until set. I like a firmer cheesecake so I refrigerated for one hour before serving.
Top with crushed pineapple or cool whip if desired.
Enjoy!
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