Description
A tropical twist on classic cheesecake, featuring a creamy pineapple-infused filling atop a buttery graham cracker crust, topped with a sweet pineapple glaze.
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- ½ cup sour cream
- 2 tablespoons all-purpose flour
- 1 cup pineapple juice
- 2 tablespoons cornstarch
- ¼ cup water
- ½ cup pineapple preserves
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs, ¼ cup sugar, and melted butter. Press firmly into bottom of pan.
- Bake crust for 10 minutes. Let cool.
- In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, beating after each. Mix in vanilla, crushed pineapple, sour cream, and flour until just combined.
- Pour filling over crust. Bake for 50–60 minutes or until center is almost set. Turn off oven, leave cheesecake inside with door slightly open for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- For topping: In a saucepan, whisk pineapple juice, cornstarch, and water. Bring to boil, cook until thickened. Stir in pineapple preserves. Cool slightly, then spread over cheesecake.
- Refrigerate until serving.
Notes
You can customize the seasonings to taste. For extra tropical flavor, add 1 tablespoon of coconut rum to the filling.