A creamy, dreamy pineapple cheesecake with a buttery graham cracker crust, tangy sour cream topping, and just the right amount of tropical flair—perfect for any occasion!
This recipe is a proper crowd-pleaser, and here’s the best bit—it’s as versatile as they come! You can whip it up in a classic round springform pan for that iconic cheesecake look, go with a square pan for easy slicing and sharing, or even go fancy with individual springform tins (about 4-inch) for a posh, single-serving and shareable dessert. Now, heads up! If you’re going for the individuals, keep a close eye on the cook time—those beauties bake much faster. But trust me, no matter the shape, this cheesecake is an absolute winner.
Prep Time: 20 mins | Total Time: 3 hours | Serves: 10
Ingredients
Crust
2 cups crushed Graham Crackers
¼ cup (1 stick) unsalted butter melted
3 tbsps brown sugar
Filling
3 8oz. Packages of cream cheese at room temperature
3 Eggs
1 ¼ cups sugar
2 Tsps Vanilla extract
Sour Cream Topping
1 can crushed pineapple drained
1 cup sour cream
1 tsp vanilla extract
¼ cup reserved crust crumb mixture
Instructions
Step 1
Preheat the oven to 350 ºF (176 ºC).
Step 2
Combine the ingredients to make the crust mixture. If you would like you can reserve ¼ cup of the crust mixture to be used later as a topping. Press the crust mixture into an 8 inch square metal baking pan, an 8 inch round springform pan, or 4 indivudual 4-inch springform pans..
∆ Important: Divide everything evenly between the individual pans |
Step 3
Using a mixer fitted with the paddle attachment, cream the sugar and cream cheese on high speed until smooth and fluffy. Reduce the speed to medium and add the eggs one at a time and then the vanilla. Pour over the crust. Bake for approximately 20-30 minutes or until the top surface is set and only the very middle is a little wobbly.
∆ Important: Remember every oven is different, so keep and eye on them |
Step 4
Combine the ingredients to make the sour cream topping.
Step 5
Remove the cheesecake from the oven and gently spread the sour cream topping over the top of the cheesecake. Return the cheesecake to the oven for at about 20 minutes or until the cheesecake is firm.
Step 6
Allow to cool and/or refrigerate the cheesecake to allow it to set before cutting and serve.
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