Last weekend we welcomed our new neighbors by having them over for dinner. The meal was lovely, but it was the dessert I was most pleased with… my Pineapple Cheesecake. It was creamy and fresh tasting with just the right amount of sweetness. The graham cracker crust didn’t overwhelm, but was the perfect landing for the cheesecake batter that I finished by topping with a lightly sugared sour cream mixture. Yum!!! I absolutely love… can I say that again… love the tropical flavor of pineapple added to the creamed cheese mixture. It balances all the tastes. Plus with spring in the air, it was the perfect light dessert for the occasion.
This is a recipe I have been making for years, one my sister shared with me many, many moons ago. It has always been a family favorite and a recipe that is bound to impress your guests. Did I mention… it’s easy to make.
This is what you will need…
For the crust –
1 individually packaged container of original graham crackers
3 to 4 tbsp. melted butter
For the filling –
3 8-oz. pkg. cream cheese (room temperature)
3/4 granulated sugar
1 tsp. vanilla or 1/2 tsp vanilla and 1/2 tsp. almond extract
16 ounces of crushed pineapple in its own juice, drained
Sprinkle of cinnamon
For the topping –
6 ounces of sour cream (I use full fat)
3 to 4 tbsp. sugar
1/2 tsp. vanilla
Preheat the oven to 325 degrees; in a mixing bowl combine crushed graham crackers and melted butter. If you find that your crumbs are too dry, by all means add more butter.
Line the bottom of a 9″ springform pan with parchment paper and then pour the crumbs into the pan and press evenly onto the bottom.
Drain pineapple of all juices. You may want to use a potato masher to get as much of the juice out as possible.
Cream the cheese on medium and then add sugar and mix until fluffy. This will take a few minutes remember to scrap the bowl numerous times, especially the bottom.
Add eggs, one at a time, beat until mixed and then add in the vanilla.
Stir in the pineapple.
Pour the mixture into the springform pan, sprinkle with cinnamon and place into the oven. Bake for 30 – 35 minutes or until center appears nearly set when gently shaken. (I bake my cheesecake for 35 minutes.)
While the cheesecake is baking, mix the sour cream with sugar and vanilla, taste for your preferred sweetness.
Take the cheesecake out of the oven and let cool for about 10 – 15 minutes on a wire rack.
Cover the top of the cheesecake with the sour cream mixture, return to oven and bake an additional five minutes.
Remove and let cool completely before placing the cheesecake into the refrigerator to set completely.
Cheesecake is my thing… it doesn’t matter to me if the recipe is simple or if it is complicated, you will find me in the kitchen loving every moment of the challenge. This was an easy challenge that will certainly please anyone’s palate. Enjoy!