Instructions:
1.
Preheat & Prepare Crust:
Preheat oven to 325°F (160°C).
Mix graham cracker crumbs, sugar, and melted butter in a bowl.
Press mixture firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes. Let cool while preparing filling.
2.
Make the Cheesecake Filling:
In a large bowl, beat the cream cheese until smooth and creamy.
Add sugar and vanilla; mix until combined.
Beat in eggs one at a time, scraping down the sides between additions.
Mix in sour cream and flour just until combined (don’t overmix).
3.
Bake the Cheesecake:
Pour filling into the cooled crust.
Bake for 55–65 minutes, or until the center is set but still slightly jiggly.
Turn off the oven, crack the door, and let cheesecake cool for 1 hour.
Transfer to fridge and chill at least 4 hours or overnight.
4.
Prepare the Pineapple Topping:
In a small saucepan, combine crushed pineapple (with juice), sugar, and cornstarch.
Bring to a simmer over medium heat, stirring constantly, until thickened (5–7 minutes).
Add lemon juice if using. Let cool to room temperature.
5.
Assemble & Serve:
Once cheesecake is chilled, spoon the cooled pineapple topping over the top.
Slice and serve chilled.
🥄 Tips:
Run a knife around the edge before removing from the pan to prevent cracking.
Garnish with whipped cream, toasted coconut, or fresh pineapple if desired.
Let me know if you’d like a printable version or a no-bake variation!
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