Tropical Pineapple Cheesecake — A Perfect Island-Inspired Dessert

Ingredients:

For the Crust:

• 2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 1/2 cup melted butter

For the Cheesecake Filling:

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup crushed pineapple, well drained
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 2 tablespoons cornstarch

For the Pineapple Topping:

• 1 1/2 cups crushed pineapple
• 1/2 cup pineapple juice
• 1/3 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice

Directions:

1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Make the Crust:
   Combine graham cracker crumbs, sugar, and melted butter.
   Press the mixture firmly into the bottom of the pan.
   Bake for 8 minutes and let cool.
3. Prepare the Filling:
   Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition.
   Mix in sour cream, vanilla extract, and cornstarch until smooth.
   Fold in the well-drained crushed pineapple.
4. Bake the Cheesecake:
   Pour the filling over the crust.
   Bake for 55–65 minutes, until the edges are set and the center is slightly jiggly.
   Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
   Then refrigerate for at least 4 hours or overnight.
5. Make the Pineapple Topping:
   In a saucepan, combine crushed pineapple, pineapple juice, sugar, and cornstarch.
   Cook over medium heat, stirring until thickened.
   Remove from heat and stir in lemon juice.
   Let the topping cool completely.
6. Assemble:
   Spread the cooled pineapple topping over the chilled cheesecake.
   Slice and serve.

Recipe Details:

• Prep Time: 20 minutes
• Cooking Time: 1 hour 10 minutes
• Cooling & Chilling: 5 hours
• Total Time: About 6 hours 30 minutes
• Servings: 10–12
• Calories: Approx. 380 per serving