Even though it takes some time to prepare, the end product is SO worth it!
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Additional Time: | 8 hrs 30 mins |
| Total Time: | 9 hrs 25 mins |
| Servings: | 12 |
| Yield: | 1 9-inch cheesecake |
Ingredients
- 1 (20 ounce) can crushed pineapple
- 12 cinnamon graham crackers
- ⅓ cup unsalted butter, melted
- 2 (8 ounce) packages cream cheese, softened
- ⅔ cup white sugar
- 2 large eggs, beaten
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 1 cup sour cream
- ¼ cup brown sugar
- ½ tablespoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Allow pineapple to drain in a colander.
- Crush graham crackers and mix with melted butter. Press into the bottom of a 9-inch springform pan.
- Beat cream cheese and white sugar together with an electric mixer on medium speed. Beat in eggs, flour, salt, and vanilla extract until all is mixed well.
- Spread the drained pineapple on the prepared crust and pour the cream cheese filling on top.
- Bake in the preheated oven until set, about 30 minutes. Remove from the oven and allow to cool another 30 minutes. Leave the oven on.
- While cake cools, mix sour cream, brown sugar, and cinnamon together for topping in a bowl. Spread on top of the partially cooled cheesecake.
- Bake in the preheated oven to set the topping, about 10 minutes. Chill cheesecake completely before serving, 8 hours to overnight.
Nutrition Facts
| Calories | 338 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 14 g |
| Sodium | 249 mg |
| Sugars | 24 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Yes will make again
Yes will make again