Pineapple Sour Cream Cheesecake
Pineapple Sour Cream Cheesecake is a tropical delight that combines creamy cheesecake with the bright flavor of pineapple. This dessert features a buttery graham cracker crust and a luscious filling, creating a perfect balance of sweet and tangy. Ideal for any occasion, this cheesecake is sure to impress and leave everyone asking for the recipe.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 10 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 1 ½ cups crushed graham crackers
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 24 oz cream cheese, softened
- 1 cup sour cream (full-fat)
- 1 cup pineapple chunks (drained if canned)
- 2 tsp vanilla extract
- 3 large eggs (room temperature)
- 2 tbsp cornstarch
Instructions
- Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a bowl, mix crushed graham crackers, melted butter, and sugar until combined. Press into the bottom of the pan.
- In another bowl, beat cream cheese until smooth; add sour cream, sugar, and vanilla extract. Mix well.
- Add eggs one at a time, mixing until just combined. Fold in pineapple chunks and cornstarch gently.
- Pour filling over crust and bake for about 60 minutes until edges are set but center is slightly jiggly.
- Turn off oven and let cheesecake cool inside for an hour before refrigerating for at least 4 hours or overnight.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 23g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
Keywords: For gluten-free options, substitute graham crackers with gluten-free alternatives or almond flour mixed with butter. Feel free to swap pineapple with other fruits like mango or peaches for different flavor profiles.