Ingredients

For the crust:
• 1½ cups (150g) graham cracker crumbs
• ¼ cup (55g) unsalted butter, melted
• 2 tbsp granulated sugar

For the filling:
• 8 oz (225g) cream cheese, softened
• ½ cup (100g) granulated sugar
• 1 (8 oz) tub whipped topping (like Cool Whip), thawed (or 2 cups homemade whipped cream)
• 1 (20 oz) can crushed pineapple, well-drained (reserve ¼ cup juice for optional glaze)

Optional glaze (for extra shine):
• Reserved pineapple juice + 1 tsp cornstarch, simmered 2–3 min until thickened

Instructions

Crust: Mix graham crumbs, melted butter, and sugar. Press firmly into bottom of a 9″ springform pan or pie dish. Chill 15 min.
Cheesecake layer: Beat cream cheese and sugar until smooth and fluffy (~2–3 min). Gently fold in half of the whipped topping until fully blended. Spread evenly over crust.
Pineapple layer: Pat pineapple very dry with paper towels (critical for structure!). Fold remaining whipped topping into pineapple. Spoon over cheesecake layer; smooth top.
Chill: Refrigerate at least 4 hours, preferably overnight.
Serve: Run knife around edge if using springform. Optional: brush with warm pineapple glaze for shine. Garnish with toasted coconut or maraschino cherries.