Description
Delicious pineapple cheesecake with a creamy filling and a crunchy crust.
Ingredients
Scale
- 1 1/4 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter (melted)
- 3 (8-ounce) packages full-fat cream cheese (at room temperature)
- 1 cup granulated sugar
- 1 cup full-fat sour cream
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3 large eggs
- 1/4 cup granulated sugar
- 4 tablespoons cold water (divided)
- 1 (20-ounce) can crushed pineapple (drained)
- 1/8 teaspoon salt
- 1 tablespoon cornstarch
- Whipped cream for serving (optional)
Instructions
- Prepare the Crust: Preheat oven to 325°F. Combine graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan and bake for 8-10 minutes. Let cool.
- Make the Cheesecake Filling: Beat cream cheese, sugar, sour cream, lemon zest, vanilla extract, and salt until smooth. Add eggs one at a time, beating after each addition. Pour into cooled crust.
- Bake the Cheesecake: Bake for 55-60 minutes until the center is slightly jiggly. Let cool in the oven for 1 hour, then refrigerate for at least 4 hours or overnight.
- Prepare the Pineapple Topping: Combine sugar, cornstarch, cold water, and pineapple in a saucepan. Simmer until thickened. Let cool.
- Assemble: Spread the cooled pineapple topping over the chilled cheesecake. Garnish with whipped cream if desired. Serve and enjoy!
Notes
- Ensure cream cheese is at room temperature for smooth mixing.
- Refrigerate the cheesecake overnight for best results.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg