Pineapple Heaven Cheesecake (Print Version)
# Ingredients:
01 -
1 ½ cups graham cracker crumbs.
02 -
¼ cup sugar.
03 -
6 tbsp unsalted butter (melted).
04 -
24 oz cream cheese (softened).
05 -
¾ cup sugar.
06 -
3 large eggs.
07 -
½ cup sour cream.
08 -
1 tsp vanilla extract.
09 -
1 cup crushed pineapple (well-drained).
10 -
1 can (20 oz) crushed pineapple (drained, for topping).
11 -
¼ cup sugar (for topping).
12 -
1 tbsp cornstarch.
13 -
1 tbsp water.
# Instructions:
01 -
Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
02 -
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press evenly into the bottom of the springform pan. Bake for 8-10 minutes. Set aside to cool.
03 -
In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in sour cream and vanilla extract.
04 -
Fold in the well-drained crushed pineapple until evenly distributed.
05 -
Pour the cheesecake filling over the cooled crust. Place the springform pan inside a larger baking dish and pour hot water into the outer dish, creating a water bath. Bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
06 -
While the cheesecake bakes, combine drained crushed pineapple, sugar, cornstarch, and water in a small saucepan over medium heat. Stir until thickened, about 3-4 minutes. Let cool completely.
07 -
Once the cheesecake is done, turn off the oven and crack the door slightly. Let cool in the oven for 1 hour. Refrigerate for at least 4 hours or overnight.
08 -
Before serving, spread the cooled pineapple topping over the chilled cheesecake. Slice and enjoy!.
# Notes:
01 -
This tropical cheesecake is perfect for summer gatherings, featuring a creamy filling with sweet and tangy pineapple flavors.
02 -
The pineapple topping adds an extra tropical touch, but it's optional if you prefer a classic cheesecake.