Ingredients
Ingredients:
For the crust:
2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup melted butter
For the cheesecake:
24 oz cream cheese, softened
1 cup sugar
3 eggs
1 tsp vanilla extract
For the pineapple mousse:
1 cup pineapple puree
1 cup heavy whipping cream
1/4 cup sugar
1 envelope unflavored gelatin
1/4 cup cold water
Instructions
Instructions:
Preheat oven to 325°F (165°C).
Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan.
Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla. Pour over crust.
Bake for 55-60 minutes until center is almost set. Cool, then refrigerate for at least 4 hours.
For the mousse, sprinkle gelatin over cold water and let stand for 5 minutes.
Heat pineapple puree and sugar in a saucepan. Add gelatin mixture and stir until dissolved. Cool completely.
Whip cream until stiff peaks form. Fold into cooled pineapple mixture.
Spread pineapple mousse over chilled cheesecake.
Refrigerate for at least 2 hours before serving.
Garnish with pineapple slices and mint leaves if desired.