Description
Imagine a dessert that combines the creamy indulgence of cheesecake with the tropical brightness of pineapple.
Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter (melted)
- 1/4 cup granulated sugar
For the Cheesecake Filling:
- 2 (8-ounce) packages cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the Pineapple Topping:
- 1 (20-ounce) can crushed pineapple (drained)
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Prepare the Crust
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar.
- Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
- Make the Cheesecake Filling
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and sour cream. Pour the mixture over the cooled crust.
- Bake the Cheesecake
- Bake the cheesecake at 325°F (160°C) for 45-50 minutes or until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
- Prepare the Pineapple Topping
- In a small saucepan, combine the drained pineapple, sugar, cornstarch, and water.
- Cook over medium heat until the mixture thickens and becomes glossy. Let cool.
- Assemble the Cheesecake
- Once the cheesecake has cooled completely, spread the pineapple topping evenly over the top. Chill in the refrigerator for at least 4 hours or overnight.
- Serve and Enjoy
- Release the cheesecake from the springform pan, slice, and serve chilled.