Pineapple Cheesecake with Cinnamon

Pineapple Cheesecake with Cinnamon Inspired by the grilled cinnamon pineapple served at a local Brazilian restaurant. Can you tell I love layers?


Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 40 mins

    TOTAL : 8 hrs 30 mins

    SERVING : 12

    YIELD : 1 9-inch cheesecake

  • 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.

Per Serving: 338 calories; protein 5.1g; carbohydrates 28.9g; fat 23.3g; cholesterol 94.1mg; sodium 248.9mg.