Ingredients
- 1 (20 ounce) can crushed pineapple
- 12 cinnamon graham crackers
- 2 (8 ounce) packages cream cheese, softened
- 2 large eggs, beaten
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- Topping:
- 1 cup sour cream
- ¼ cup brown sugar
- ½ tablespoon ground cinnamon
Why This Recipe Is So Good
Cooking Secrets
- Avoid overmixing to keep the cheesecake light and airy.
- Bake in a water bath to prevent cracks and ensure even cooking.
Step 1
Preheat your oven to 350°F (175°C). While the oven warms up, let the pineapple drain in a colander so it’s not too watery. Next, crush the graham crackers and mix them with the melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
Step 2
In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Then add the eggs, flour, salt, and vanilla, mixing just until everything is combined. Spread the drained pineapple evenly over the crust, and pour the cream cheese filling right on top.
Step 3
Bake the cheesecake for about 30 minutes, until it’s mostly set. Take it out and let it cool for about half an hour, but keep the oven on. While it cools, stir together the sour cream, brown sugar, and cinnamon for the topping. Spread this mixture over the cheesecake and pop it back in the oven for another 10 minutes to set the topping.
Step 4
Once it’s done, let the cheesecake chill in the fridge for at least 8 hours or overnight before serving. This will give it time to firm up and let the flavors come together beautifully.
