Creamy cheesecake meets golden caramelized pineapple for a sunny, island-inspired dessert!

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✅ INGREDIENTS

Graham Crust:

• 1½ cups (150g) graham cracker crumbs

• ¼ cup (50g) brown sugar

• 6 tbsp (85g) unsalted butter, melted

Cheesecake Filling:

• 24 oz (675g) cream cheese, softened

• ¾ cup (150g) granulated sugar

• 3 large eggs

• 1 tsp vanilla extract

• ½ cup (120g) sour cream

• ½ cup (120ml) pineapple juice

Caramelized Pineapple Topping:

• 2 cups fresh pineapple chunks

• 2 tbsp brown sugar

• 1 tbsp butter

• 1 tbsp pineapple juice

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👩‍🍳 INSTRUCTIONS

1️⃣ Preheat & Prep:

Preheat oven to 325°F (160°C).
Line the bottom of a 9-inch springform pan with parchment and grease the sides.

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2️⃣ Make the Crust:

Mix graham cracker crumbs, brown sugar, and melted butter.
Press firmly into the pan base.
Bake for 10 minutes, then let cool.

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3️⃣ Make the Filling:

• Beat cream cheese until smooth.

• Add sugar and mix well.

• Add eggs one at a time, beating on low.

• Stir in vanilla, sour cream, and pineapple juice.

• Pour filling over cooled crust and smooth the top.

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4️⃣ Bake the Cheesecake:

• Wrap pan in foil and place in a water bath.

• Bake for 50–60 minutes, until center is just set but slightly wobbly.

• Turn off oven, crack door, and let sit for 1 hour.

• Cool to room temp, then chill for at least 4 hours or overnight.

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5️⃣ Make the Pineapple Topping:

• In a skillet, melt butter over medium heat.

• Add pineapple chunks, brown sugar, and juice.

• Cook 5–7 minutes until golden and caramelized.

• Let cool completely.

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6️⃣ Assemble & Serve:

Top the chilled cheesecake with cooled caramelized pineapple.
Slice and enjoy your tropical dream dessert! 🌞🍍