Ingredients
Before diving into the recipe, let’s gather all the ingredients you’ll need:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup melted butter
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1 can (20 ounces) crushed pineapple, drained
1 package (3.4 ounces) instant vanilla pudding mix
1 cup cold milk
1 container (8 ounces) whipped topping, thawed
Directions
Prepare the Crust:
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Mix until well combined.
Press the mixture firmly into the bottom of a 9×13-inch baking dish to form the crust.
Bake the crust for 10 minutes, then remove from the oven and let it cool completely.
Make the Cheesecake Layer:
In a large mixing bowl, beat the softened cream cheese, 1 cup of sugar, and vanilla extract until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Spread the cream cheese mixture evenly over the cooled crust.
Bake for 20-25 minutes, or until the cheesecake layer is set. Allow it to cool completely.
Prepare the Pineapple Topping:
In a medium mixing bowl, mix the drained crushed pineapple with the instant vanilla pudding mix and cold milk. Stir until well combined.
Fold in the thawed whipped topping until the mixture is smooth and creamy.
Assemble the Dessert:
Spread the pineapple topping evenly over the cooled cheesecake layer.
Cover the dish and refrigerate for at least 4 hours, or overnight, to allow the dessert to set properly.
Serve and Enjoy:
Cut the Pineapple Cheesecake Dessert into squares and serve chilled. Enjoy the refreshing combination of creamy cheesecake and sweet pineapple.
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