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Cake chocolat

Pineapple Cheesecake

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1 1/4 cups graham cracker crumbs from about
8 graham cracker sheets
3 tablespoons granulated sugar
6 tablespoons unsalted butter melted


3 (8-ouncpackages full-fat cream cheese at room temperature
1 cup granulated sugar
1 cup full-fat sour cream
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
1/8 teaspoon salt
3 large eggs


1/4 cup granulated sugar
4 tablespoons cold water divided
1 (20-ounccan crushed pineapple drained
1/8 teaspoon salt
1 tablespoon cornstarch
Whipped cream for serving (optional)



• Preheat the oven to 350 degrees. Spray a 9-inch springform pan with cooking spray and set pan aside.

• Combine the graham cracker crumbs, sugar, and butter in a mixing bowl and stir until the crumbs are evenly moistened. Press the mixture into the bottom and 1 inch up the sides of the prepared pan.

• Set pan on a large baking sheet and bake the crust for 7 to 10 minutes, until set. Remove from the oven and cool on a wire rack while you make the cheesecake.


• Combine the cream cheese and sugar in a large mixing bowl and beat with an electric mixer until smooth.

• Beat in the sour cream, lemon zest, vanilla, and salt to combine. Add the eggs 1 at a time and beat on low speed until just combined. Scrape down the sides and bottom of the bowl and beat about 30 seconds more.

• Pour into the crust and bake for 55 to 65 minutes, until the center barely jiggles when you tap the pan.

• Cool on a wire rack for 10 minutes, then run a knife around the edge of the pan to loosen the cake. Cool to room temperature, then cover loosely with plastic wrap and refrigerate overnight.


• Combine the sugar and 2 tablespoons of water in a small saucepan. Bring to a boil over medium heat, stirring occasionally.

• Cook for 2 minutes, stirring often, then remove from the heat and stir in the pineapple and salt.

• Stir the cornstarch and remaining water together in a small bowl, then stir into the pineapple mixture.

• Set the pan over medium heat and cook, stirring constantly, for 3 to 6 minutes more (or until thickened).

• Remove from the heat and cool to room temperature. Spread over the cheesecake. Top with whipped cream (if desireand serve.

Recipe Notes

• I always crush graham crackers in a food processor but if you don’t have one you can either buy a box of graham crumbs or just put full graham cracker sheets in zip-top bags and crush them with a rolling pin.

• If you go the crush-with-a-rolling-pin route, I highly recommend crushing the crackers in small batches and doubling (or tripling) up on the bags so they don’t tear and make a mess all over your kitchen.

• Uneaten cheesecake can be stored, covered, in the fridge for up to 3 days or in the freezer, tightly wrapped, for up to 3 months.

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