20ouncesCrushed PineappleDrained to avoid excess moisture.
1cupBrown SugarFor caramelizing the pineapple.
0.5cupUnsalted ButterMelted for topping.
Cheesecake Base
1.5cupsGraham Cracker CrumbsFor the crust.
1cupGranulated SugarFor sweetening the cheesecake mixture.
16ouncesCream CheeseSoftened to room temperature.
2largeEggsFor binding the cheesecake.
1teaspoonVanilla FlavoringEnhances flavor.
Instructions
Preheat your oven to 325°F (160°C).
In a medium saucepan, melt the unsalted butter over medium heat. Stir in the brown sugar until dissolved. Add the drained crushed pineapple and cook for about 5 minutes until bubbly. Remove from heat and let cool slightly.
In a mixing bowl, combine the graham cracker crumbs with melted butter. Press into the bottom of a 9-inch springform pan. Bake for about 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth. Add eggs one at a time, mixing well after each. Incorporate vanilla flavoring.
Pour the pineapple mixture over the cooled crust, then spread the cheesecake filling over the pineapple layer.
Bake for 50–60 minutes until edges are set and center is slightly jiggly. Do not overbake.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour.
Remove from oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight.
Carefully remove the sides of the springform pan, slice, and serve chilled.
Notes
For variations, consider using different fruits, adding spices, or creating mini cheesecakes.