Ingredients
To prepare this comforting Pineapple Cheesecake, you’ll need:
For the Crust:
2 cups graham cracker crumbs 
1/4 cup granulated sugar 
1/2 cup unsalted butter, melted 
F or the Cheesecake Filling:
24 ounces cream cheese, softened 
1 cup granulated sugar
1 teaspoon vanilla extract 
3 large eggs 
1/2 cup crushed pineapple, well-drained 
For the Pineapple Topping:
1 can (20 ounces) crushed pineapple, undrained
1/2 cup granulated sugar
2 tablespoons cornstarch 
1 tablespoon lemon juice 
1: Prepare the Crust
Preheat your oven to 350°F (175°C).
In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined.
Press the mixture firmly into the bottom of a 9×13-inch baking dish.
Bake for 8-10 minutes, then let it cool completely.
2: Make the Cheesecake Filling
In a large bowl, beat softened cream cheese until smooth and creamy.
Add granulated sugar and vanilla extract, beat until well combined.
Add eggs one at a time, beating well after each addition.
Fold in well-drained crushed pineapple.
3: Assemble and Bake
Pour the cheesecake filling over the cooled crust, spreading evenly.
Bake for 35-40 minutes, or until the center is set and edges are lightly golden.
Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight.
4: Prepare the Pineapple Topping
In a medium saucepan, combine undrained crushed pineapple, granulated sugar, cornstarch, and lemon juice.
Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
Remove from heat and let it cool completely.
5: Add the Topping and Chill
Spread the cooled pineapple topping over the chilled cheesecake.
Return the dessert to the refrigerator for another 1-2 hours before serving to allow flavors to meld