Pineapple Cheesecake with Cinnamon recipe

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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

Nutrition Info

337.7 calories
carbohydrate: 28.9 g
cholesterol: 94.1 mg
fat: 23.3 g
fiber: 0.7 g
protein: 5.1 g
saturatedFat: 14.2 g
servingSize: -
sodium: 248.9 mg
sugar: 23.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Allow pineapple to drain in a colander.

  2. Crush graham crackers and mix with melted butter. Press into the bottom of a 9-inch springform pan.

  3. 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.

  4. Spread the drained pineapple on the prepared crust and pour the cream cheese filling on top.

  5. 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.

  6. While cake cools, mix sour cream, brown sugar, and cinnamon together for topping in a bowl. Spread on top of the partially cooled cheesecake.

  7. Bake in the preheated oven to set the topping, about 10 minutes. Chill cheesecake completely before serving, 8 hours to overnight.

Recipe Yield

1 9-inch cheesecake

Recipe Note

Inspired by the grilled cinnamon pineapple served at a local Brazilian restaurant. Can you tell I love layers?

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