Pineapple Cheesecake (Print Version)
# Ingredients:
01 -
1 1/2 cups graham cracker crumbs.
02 -
1/4 cup granulated sugar.
03 -
1/2 cup unsalted butter, melted.
04 -
16 oz cream cheese, softened.
05 -
1 cup granulated sugar.
06 -
1 teaspoon vanilla extract.
07 -
3 large eggs.
08 -
1 cup crushed pineapple, drained.
09 -
1/4 cup sour cream.
# Instructions:
01 -
Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
02 -
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
03 -
Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let it cool.
04 -
In a large bowl, beat the cream cheese until smooth. Gradually add sugar and vanilla, mixing until well combined.
05 -
Add the eggs, one at a time, mixing just until incorporated.
06 -
Gently fold in the crushed pineapple and sour cream.
07 -
Pour the cheesecake filling over the cooled crust, smoothing the top.
08 -
Bake for 50-60 minutes, or until the center is set but slightly jiggly.
09 -
Turn off the oven and crack the door, allowing the cheesecake to cool gradually for about 1 hour.
10 -
Refrigerate for at least 4 hours or overnight before serving.
11 -
Remove from the springform pan, slice, and enjoy your delicious pineapple cheesecake!.
# Notes:
01 -
This tropical cheesecake is perfect for special occasions or summer gatherings!.
02 -
Ensure the pineapple is well-drained to avoid excess moisture in the filling.