Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
½ cup sour cream
¼ cup crushed pineapple, well-drained
For the Topping:
Fresh pineapple slices
Whipped cream (or stabilized whipped topping)
Optional: dried pineapple flowers or cherries
Instructions
Preheat oven to 325°F (163°C).
Make the crust: Combine graham crumbs, sugar, and butter. Press into a 9-inch springform pan. Bake 10 min.
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.
Bake: Pour into crust. Bake in a water bath for 55–70 min. Let sit in the oven for 1 hour.
Chill: Refrigerate at least 6 hours or overnight.
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