Ingredients
For the Crust:
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1 ½ cups graham cracker crumbs
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¼ cup granulated sugar
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½ cup unsalted butter, melted
For the Cheesecake Filling:
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24 oz cream cheese, softened
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1 cup granulated sugar
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1 tsp vanilla extract
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3 large eggs
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½ cup sour cream
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¼ cup crushed pineapple, well-drained
For the Topping:
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Fresh pineapple slices
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Whipped cream (or stabilized whipped topping)
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Optional: dried pineapple flowers or cherries
Instructions
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Preheat oven to 325°F (163°C).
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Make the crust: Combine graham crumbs, sugar, and butter. Press into a 9-inch springform pan. Bake 10 min.
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Prepare the filling: Beat cream cheese until smooth. Add sugar and vanilla. Mix in eggs one at a time. Add sour cream and crushed pineapple.
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Bake: Pour into crust. Bake in a water bath for 55–70 min. Let sit in the oven for 1 hour.
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Chill: Refrigerate at least 6 hours or overnight.
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Decorate: Top with pineapple slices and whipped cream rosettes. Add garnish to center if desired.
Store covered in fridge for up to 5 days.
Notes
Prep Time: 25 minutes
Cook Time: 65 minutes
Chill Time: 6 hours
Total Time: 7.5 hours
Servings: 12 slices