Ingredients
12
12 servings
- •1 (20 ounce) can crushed pineapple
- •12 cinnamon graham crackers
- •⅓ cup unsalted butter, melted
- •2 (8 ounce) packages cream cheese, softened
- •⅔ cup white sugar
- •2 large eggs, beaten
- •2 tablespoons all-purpose flour
- •½ teaspoon salt
- •½ teaspoon vanilla extract
- •1 cup sour cream
- •¼ cup brown sugar
- •½ tablespoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Allow pineapple to drain in a colander.
- Crush graham crackers and mix with melted butter. Press into the bottom of a 9-inch springform pan.
- 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.
- Spread the drained pineapple on the prepared crust and pour the cream cheese filling on top.
- 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.
- While cake cools, mix sour cream, brown sugar, and cinnamon together for topping in a bowl. Spread on top of the partially cooled cheesecake.
- Bake in the preheated oven to set the topping, about 10 minutes. Chill cheesecake completely before serving, 8 hours to overnight.
Nutritional Facts
Per 12 servings
- Calories: 338
- Carbohydrate: 29g
- Fat: 23g
- Fiber: 1g
- Protein: 5g
- Sugar: 24g
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