A tropical, creamy cheesecake bursting with juicy pineapple and a buttery graham crust 
Prep time: 20 minutes
Cook time: 0 minutes
Total time: 4 hours (including chilling)
Yield: 8 servings
Ingredients:
2 cups graham cracker crumbs
1/2 cup melted butter
2 cups cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups whipped cream (or whipped topping)
1 can (20 oz) crushed pineapple, drained
1 cup fresh pineapple chunks
1/4 cup caramel sauce
2 tablespoons brown sugar crumbs or crushed cookies
Instructions:
1. In a bowl, mix graham cracker crumbs and melted butter until combined. Press into a pan to form the crust. Chill for 15 minutes.
2. Beat cream cheese until smooth, then add powdered sugar and vanilla extract. Mix until creamy.
3. Fold in whipped cream to create a light, fluffy filling.
4. Gently fold in the drained crushed pineapple.
5. Spread the mixture evenly over the chilled crust.
6. Refrigerate for at least 4 hours or until set.
7. Top with fresh pineapple chunks, whipped cream swirls, and a drizzle of caramel sauce.
8. Sprinkle brown sugar crumbs or crushed cookies on top before serving.
Pro Tip:
Make sure to drain the pineapple really well to keep the cheesecake firm and perfectly set 
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