TROPICAL PINEAPPLE CHEESECAKE 🍍🍰
INGREDIENTS
Graham Crust
1½ cups (150g) graham cracker crumbs
¼ cup (50g) brown sugar
6 tbsp (85g) unsalted butter, melted
Cheesecake Filling
3 blocks (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
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INSTRUCTIONS
1. Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment and grease the sides.
2. Make the Crust
Mix graham crumbs, sugar, and melted butter. Press into the base of the pan. Bake for 10 mins, then cool.
3. Prepare Filling
In a large bowl, beat cream cheese until smooth. Add sugar and mix well.
Add eggs one at a time, beating on low speed. Mix in vanilla, sour cream, and pineapple juice until fully combined.
Pour the filling over the crust and smooth the top.
4. Bake Cheesecake
Place the pan in a water bath (wrap in foil) and bake for 50–60 minutes until the center is set but still slightly wobbly.
Turn off oven and let cheesecake sit inside for 1 hour. Then cool to room temperature, and chill at least 4 hours or overnight.
5. Make Pineapple Topping
In a skillet over medium heat, melt butter. Add pineapple, brown sugar, and pineapple juice. Cook until slightly caramelized (5–7 mins). Let cool completely.
6. Assemble
Top chilled cheesecake with caramelized pineapple before serving.
