Description
A lush and creamy cheesecake infused with the tropical brightness of pineapples on a classic graham cracker crust.
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 1/3 cup melted unsalted butter
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup crushed pineapple, well-drained
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Instructions
- Preheat oven to 350F and grease a 9-inch springform pan.
- Mix graham cracker crumbs with melted butter and press firmly into the pan.
- Bake crust for 10 minutes, then remove and let cool.
- Beat cream cheese and sugar until smooth and fluffy.
- Add eggs one at a time, mixing on low speed after each addition.
- Stir in sour cream, vanilla extract, and lemon juice.
- Gently fold in the drained crushed pineapple.
- Pour batter into the crust and bake in a water bath for 50-60 minutes until edges are set.
- Cool in the oven with the door cracked for 1 hour.
- Refrigerate for at least 6 hours before serving.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American