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Pour the cheesecake mixture over the prepared crust, smoothing the top with a spatula.
Bake in the preheated oven for 15 minutes, then reduce the temperature to 325°F (160°C) and bake for an additional 50-55 minutes, or until the center is set.
Remove the cheesecake from the oven and let it cool completely. Refrigerate for at least 4 hours, or overnight.
Before serving, top the cheesecake with fresh pineapple chunks.
Prep Time: 20 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 1 hour 30 minutes
Kcal: 450 kcal per slice | Servings: 12 servings
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