Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup melted butter
For the cheesecake filling:
- 16 oz (450g) cream cheese, softened
- 1 cup crushed pineapple (drained well)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 2 tbsp pineapple juice (from the can)
For the topping (optional but tasty!):
- 1 cup crushed pineapple (drained)
- 2 tbsp sugar
- 1 tbsp cornstarch
- 1 tbsp water
- Whipped cream & toasted coconut (for garnish)
Instructions
- Prepare the crust:
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs, sugar, and melted butter in a bowl.
- Press mixture into the bottom of a 9-inch springform pan.
- Bake for 8–10 minutes. Let cool.
- Make the filling:
- In a large bowl, beat cream cheese until smooth.
- Add sugar and beat again.
- Mix in eggs one at a time, then add vanilla, sour cream, and pineapple juice.
- Fold in the crushed, well-drained pineapple.
- Bake the cheesecake:
- Pour filling into the cooled crust.
- Bake for 50–60 minutes, or until center is slightly jiggly.
- Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours (overnight is best).
- Make the pineapple topping:
- In a small saucepan, combine pineapple, sugar, and cornstarch.
- Stir in water and cook over medium heat until thickened (about 3–4 minutes).
- Cool completely before spreading on top of the chilled cheesecake.
- Garnish and serve:
- Top with pineapple mixture.
- Add whipped cream and toasted coconut if desired.
- Slice and enjoy your tropical treat!
Let me know if you want a no-bake version too!