Steps
- 1
Mix first four ingredients together with a mixer until smooth.
- 2
Pour pineapple mixture into Graham cracker crust.
- 3
Refrigerate at least two hours or until set. I like a firmer cheesecake so I refrigerated for one hour before serving.
- 4
Top with crushed pineapple or cool whip if desired.
- 5
Enjoy!
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https://cookpad.wasmer.app/us/recipes/351297











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