How to Make It
- To make crust:
- In a medium bowl, combine graham cracker crumbs, sugar and melted butter, mix until well combined
- Press crumb mixture onto bottom of the prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, set in the freezer to firm while making cheesecake layer
- To make cheesecake layer:
- In a large bowl place pineapple Jello, add 1 cup boiling water and stir to dissolve completely, set aside
- In medium bowl, mix cream cheese and ½ cup powdered sugar until smooth and creamy
- In separate bowl, mix heavy cream until soft peaks form, add ½ cup powdered sugar, pineapple extract and continue mixing until stiff peaks form
- Add whipped cream mixture to cooled pineapple gelatin and whisk to blend, set aside
- Add ½ of pineapple whipped cream mixture into cream cheese mixture beat until smooth then fold in the drained pineapple
- Spread the cream cheese mixture on top of the graham cracker crust then gently spread pineapple whipped cream mixture over cream cheese layer
- Set in the fridge to firm
- Refrigerate for at least 3-4 hours
- When the topping is set and cooled run a thin knife around the sides and remove the springform pan sides
- Before serving top with more whipped cream and arrange pineapple slices if desired
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