Description
A heavenly cheesecake with a graham cracker crust and a sweet pineapple filling, topped with a luscious pineapple glaze.
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- ¾ cup sugar
- 3 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, well-drained
- 1 can (20 oz) crushed pineapple, drained, for topping
- ¼ cup sugar, for topping
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs and ¼ cup sugar in a bowl. Pour in melted butter and mix until moistened. Press into the bottom of a springform pan. Bake for 8–10 minutes. Let cool.
- In a large bowl, beat softened cream cheese until smooth. Gradually add ¾ cup sugar, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Scrape down the bowl as needed.
- Add sour cream and vanilla extract. Mix on low speed until just combined. Gently fold in 1 cup well-drained crushed pineapple.
- Pour filling over cooled crust. Wrap pan in foil and place in a larger pan. Add hot water to create a water bath. Bake 50–65 minutes until edges are set and center slightly wobbles.
- Turn off oven, crack door, and leave cheesecake inside 1 hour. Remove from water bath and cool completely. Refrigerate at least 6 hours or overnight.
- Prepare topping: In a saucepan, combine crushed pineapple, ¼ cup sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until thickened and glossy. Cool completely.
- Spoon topping over chilled cheesecake, release pan, and serve.
Notes
- Drain pineapple very well to prevent a watery cheesecake.
- Chilling overnight gives the best texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American