1-Getting started with this tropical pineapple cheesecake is a breeze, and we’ll walk you through it step by step. First, strain the crushed pineapple thoroughly using a strainer, pressing to remove excess juice this helps prevent cracks and keeps the texture just right. Next, pulse the macadamia nuts in a food processor until they’re in very small pieces, then add the graham crackers and pulse until finely crushed.

2-Combine the crumbs and nuts in a bowl, add the sugar and melted butter, and mix until everything is well moistened. Line a 9×9 inch pan with tin foil, leaving overhang on two opposite sides for easy handling, and press the crust mixture firmly into the bottom. Preheat your oven to 325°F (165-170°C) to get it ready for baking.

3-Now, beat the cream cheese and sugar until smooth and creamy, about 2-3 minutes, making sure to scrape the bowl sides and bottom for even mixing. Add the eggs one at a time, mixing well after each to blend everything perfectly. Stir in vanilla extract, sour cream, and the strained crushed pineapple until fully incorporated.

4-Pour the filling over the crust and smooth the surface evenly, then drop the pan gently onto the counter to release any air bubbles. Bake for 40 to 42 minutes until the filling jiggles slightly when you move it. Cool on a rack for 1 hour, then cover and refrigerate overnight to set completely.

5-Once set, lift the cheesecake using the foil handles and remove the tin foil carefully from the crust bottom. Cut into square pieces with 4 or 5 cuts down and across, and top each piece with a spoonful of Cool Whip and some reserved strained pineapple before serving. Keep leftovers refrigerated to maintain freshness, and enjoy this easy treat that takes about 30 minutes to prep, 40 to 42 minutes to bake, 1 hour to cool, plus overnight refrigeration for a total of around 2 hours and 10 minutes.