Pineapple Cheesecake with Cinnamon
Inspired by the grilled cinnamon pineapple served at a local Brazilian restaurant. Can you tell I love layers?
- Serves: 1 person
- 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
Step 1Preheat the oven to 350 degrees F (175 degrees C). Allow pineapple to drain in a colander.
Step 2Crush graham crackers and mix with melted butter. Press into the bottom of a 9-inch springform pan.
Step 3Beat 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 4Spread the drained pineapple on the prepared crust and pour the cream cheese filling on top.
Step 5Bake 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 6While cake cools, mix sour cream, brown sugar, and cinnamon together for topping in a bowl. Spread on top of the partially cooled cheesecake.
Step 7Bake in the preheated oven to set the topping, about 10 minutes. Chill cheesecake completely before serving, 8 hours to overnight.