Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tbsp granulated sugar
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup crushed pineapple, well drained
- 1/2 cup sour cream
For the Topping:
- 1 cup whipped cream
- 1/2 cup crushed pineapple, drained
- Toasted coconut flakes (optional)
- Pineapple wedges for garnish
Instructions
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs, melted butter, and sugar until combined.
- Press firmly into the bottom of the prepared pan.
- Bake for 8–10 minutes, then cool completely.
- Beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing after each addition.
- Mix in vanilla extract, drained pineapple, and sour cream until just combined.
- Pour filling over the cooled crust.
- Bake for 55–65 minutes, or until the center is slightly set.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Before serving, top with whipped cream, crushed pineapple, toasted coconut, and pineapple wedges.
PREP TIME & NUTRITION:
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Chill Time: 5 hours
- Total Time: 6 hours 20 minutes
- Servings: 12
- Calories: 420
- Net Carbs: 30g
- Fats: 30g
- Protein: 6g