Slightly warm your cream cheese in a bowl to room temperature.
Chop 3 of your pineapple rounds and add 1/8 pineapple juice to bowl.
Add everything else to it except for lemon juice.
Blend with electric mixer until blended.
Then, slowly add your lemon juice and blend as to not curdle your cheese.
I'll also add a couple drops of yellow food coloring to make the cake more vibrant.
Add pineapple cheese mixture into your pie crust.
Refrigerate cake until mixture has firmed up a bit. About 30 minutes.
Drain your pineapple rounds on paper towels to dry.
Decoratively add pineapple rounds to the top of your cake any way you choose.
Place cake back in fridge covered for an hour.
Always better than store bought! Here's how to make this easy whipped cream topping pictured:
Place a metal bowl and metal whisks in your freezer for 15 minutes.
Add 2 cups ice cold heavy cream and 3 tablespoons granulated sugar. You can add 4 total tablespoons for a sweeter topping if you prefer.
Whip with electric mixer on high until your whipped topping peaks and can stand up on its own. About 3 minutes. Don't over beat tho.
Gently coat your cheesecake with it.
That's it!
Enjoy!
