Description
Creamy cheesecake with graham cracker crust and homemade pineapple topping. Baked in a water bath for a smooth, crack-free texture.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- Pinch of salt
- 3 (8 ounce) packages cream cheese, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup heavy cream
- 1 (20 ounce) can crushed pineapple, undrained
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- Optional: Maraschino cherries, for garnish
Instructions
- Prepare the Graham Cracker Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and salt. Press firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, or until lightly golden brown. Let cool completely.
- Make the Cheesecake Filling: In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy. Gradually add granulated sugar, beating until well combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, sour cream, and heavy cream. Mix until just combined.
- Bake the Cheesecake: Wrap the bottom of the springform pan tightly with aluminum foil. Place the wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. Pour the cheesecake filling over the cooled crust. Spread evenly. Bake in the preheated oven for 60-75 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Remove from the water bath and let cool completely on a wire rack.
- Chill the Cheesecake: Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Prepare the Pineapple Topping: In a medium saucepan, combine crushed pineapple (with its juice), granulated sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and becomes clear (about 5-7 minutes). Remove from heat and stir in the lemon juice. Let the topping cool completely.
- Assemble and Serve: Remove the cheesecake from the springform pan. Spoon the pineapple topping over the top of the cheesecake, spreading it evenly. Garnish with maraschino cherries, if desired. Slice and serve.
Notes
- Use room temperature ingredients for a smooth filling.
- Don’t overmix the cheesecake batter.
- The water bath is crucial for preventing cracks.
- Chill the cheesecake thoroughly for best results.
- The cheesecake can be made a day or two in advance.
- For a tropical twist, add shredded coconut to the crust or filling.
- Add lime zest to the cheesecake filling for a tangy flavor.
- Experiment with other fruit toppings like strawberries or blueberries.
- Prep Time: 30 minutes
- Cook Time: 75 minutes