This delicious dessert features a creamy, soft cheesecake base paired with a crunchy crust and topped with fresh pineapple chunks. It’s perfect for anyone who enjoys a tropical twist on a classic cheesecake!
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ⅓ cup melted butter
For the cheesecake filling:
- 2 cups cream cheese (softened)
- ½ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 tbsp all-purpose flour
For the topping:
- 1 cup crushed pineapple (drained)
- Pineapple chunks for decoration (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
- Prepare the crust:
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture into the bottom of the prepared baking pan. Bake for 10 minutes, then remove from the oven and let it cool.
- Prepare the cheesecake filling:
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the vanilla extract, sour cream, and flour. Beat until smooth and creamy.
- Assemble and bake:
- Pour the cheesecake mixture over the cooled crust and spread it evenly.
- Bake for 25-30 minutes or until the center is set and slightly golden on top.
- Add topping:
- Remove from the oven and let it cool to room temperature.
- Once cooled, top with crushed pineapple and fresh pineapple chunks for decoration.
- Chill: Refrigerate the cheesecake for at least 4 hours (overnight is best) to allow the flavors to set.
Enjoy this sweet and creamy cheesecake with a hint of tropical flavor!