Creamy cheesecake meets golden caramelized pineapple for a sunny, island-inspired dessert!
Graham Crust:
1½ cups (150g) graham cracker crumbs
6 tbsp (85g) unsalted butter, melted
Cheesecake Filling:
24 oz (675g) cream cheese, softened
¾ cup (150g) granulated sugar
3 large eggs
1 tsp vanilla extract
½ cup (120g) sour cream
½ cup (120ml) pineapple juice
Caramelized Pineapple Topping:
2 cups fresh pineapple chunks
2 tbsp brown sugar
1 tbsp butter
1 tbsp pineapple juice
INSTRUCTIONS
Preheat & Prep:
Preheat oven to 325°F (160°C).
Line the bottom of a 9-inch springform pan with parchment and grease the sides.
Make the Crust:
Mix graham cracker crumbs, brown sugar, and melted butter.
Press firmly into the pan base.
Bake for 10 minutes, then let cool.
Make the Filling:
Beat cream cheese until smooth.
Add sugar and mix well.
Add eggs one at a time, beating on low.
Stir in vanilla, sour cream, and pineapple juice.
Pour filling over cooled crust and smooth the top.
Bake the Cheesecake:
Wrap pan in foil and place in a water bath.
Bake for 50–60 minutes, until center is just set but slightly wobbly.
Turn off oven, crack door, and let sit for 1 hour.
Cool to room temp, then chill for at least 4 hours or overnight.
Make the Pineapple Topping:
In a skillet, melt butter over medium heat.
Add pineapple chunks, brown sugar, and juice.
Cook 5–7 minutes until golden and caramelized.
Let cool completely.
Assemble & Serve:
Top the chilled cheesecake with cooled caramelized pineapple.
Slice and enjoy your tropical dream dessert!
