Pineapple Cheesecake with Cinnamon
Inspired by the grilled cinnamon pineapple served at a local Brazilian restaurant. Can you tell I love layers?
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 1(20 ounce) can crushed pineapple
- 12cinnamon graham crackers
- ⅓cup unsalted butter, melted
- 2(8 ounce) packages cream cheese, softened
- ⅔cup white sugar
- 2large eggs, beaten
- 2tablespoons all-purpose flour
- ½teaspoon salt
- ½teaspoon vanilla extract
- 1cup sour cream
- ¼cup brown sugar
- ½tablespoon ground cinnamon
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.