Pineapple Layer Cheesecake with Graham Crust
A graham crust, a thick cooked pineapple layer, and a creamy baked cheesecake filling.
Equipment
- 9-inch springform pan
- Hand mixer
- Saucepan
- Fine mesh sieve
Ingredients
Main Ingredients
- 1 cup graham cracker crumbs plus 1/2 cup more
- ¼ cup granulated sugar for the crust
- ½ cup unsalted butter melted
- 1 can crushed pineapple 20 oz, very well drained
- ¼ cup granulated sugar for the pineapple layer
- 1 tbsp cornstarch
- 24 oz cream cheese softened
- 1 cup granulated sugar for the filling
- 3 large eggs room temperature
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 cup whipped cream for topping
- ¼ cup toasted coconut flakes optional
Instructions
Cooking
- Crust. Press the buttered crumbs into a springform pan and bake 8 to 10 minutes at 325 degrees F.
- Fruit. Cook the drained pineapple with sugar and cornstarch until thick, then cool.
- Batter. Beat the cream cheese and sugar, then the eggs, vanilla, and sour cream.
- Layer. Spread half the batter over the crust, then the pineapple, then the remaining batter.
- Bake. Bake 55 to 65 minutes until the center is nearly set and reads 160 degrees F, then rest in the turned off oven for 1 hour.
- Chill. Refrigerate at least 4 hours and top with whipped cream and coconut.
Notes
Substitutions: Plain Greek yogurt can replace the sour cream.
Tips: Drain the pineapple well and cool the cake slowly to prevent cracks.
Storage: Refrigerate up to 5 days or freeze slices up to 2 months.
Nutrition does not include the optional toasted coconut and pineapple chunks.