This creamy dessert combines the tropical sweetness of pineapple with a warm hint of cinnamon for a delightful treat. Perfect for any occasion, it’s sure to impress your friends and family with every bite.
COOKBOOK / 1991
Start by preheating your oven to 350°F (175°C). While the oven warms up, let the pineapple drain in a colander so it’s not too watery. Next, crush the graham crackers and mix them with the melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Then add the eggs, flour, salt, and vanilla, mixing just until everything is combined. Spread the drained pineapple evenly over the crust, and pour the cream cheese filling right on top.
Bake the cheesecake for about 30 minutes, until it’s mostly set. Take it out and let it cool for about half an hour, but keep the oven on. While it cools, stir together the sour cream, brown sugar, and cinnamon for the topping. Spread this mixture over the cheesecake and pop it back in the oven for another 10 minutes to set the topping.
Once it’s done, let the cheesecake chill in the fridge for at least 8 hours or overnight before serving. This will give it time to firm up and let the flavors come together beautifully.
- Use room temperature cream cheese for a smoother batter.
- Avoid overmixing to keep the cheesecake light and airy.
- Bake in a water bath to prevent cracks and ensure even cooking.
This dessert combines the creamy richness of cheesecake with the bright, tropical flavor of pineapple and a warm hint of cinnamon. It’s a perfect balance of sweet and spice that feels both comforting and refreshing.
Serve chilled with a dollop of whipped cream or a sprinkle of toasted coconut. It pairs well with a cup of coffee or a light dessert wine for a delightful finish.
Keep it covered in the refrigerator for up to 4 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil, then thaw in the fridge before serving.
