Pineapple Cheesecake with Cinnamon

A cinnamon graham cracker crust holds canned pineapple layered with a cream cheese filling and a sour cream-cinnamon topping in this decadent cheesecake.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 338 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 1 cup sour cream
• 2 (8 ounce) packages cream cheese, softened
• 1 (20 ounce) can crushed pineapple
• 2 large eggs, beaten
• 12 cinnamon graham crackers
• 0.5 teaspoon salt
• 0.5 teaspoon vanilla extract
• 0.66666668653488 cup white sugar
• 0.25 cup brown sugar
• 0.33333334326744 cup unsalted butter, melted
• 0.5 tablespoon ground cinnamon

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 4

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

Step 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.

Step 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.

Step 7

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