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Vegan
Tips From The Kitchen
- Use fresh pineapple for the best natural sweetness and texture.
- Make sure the cream cheese is softened to avoid lumps in the batter.
- Bake the cheesecake in a water bath to prevent cracks and ensure even cooking.
Ingredients 0/11
What Makes This Recipe So Great
Step 1
Gently heat your oven to 350°F (175°C). While it’s warming up, drain the pineapple in a colander to get rid of any extra juice. Next, crush up the graham crackers and mix them with melted butter until it looks like damp sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
Step 2
In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs, flour, salt, and vanilla, and continue mixing until everything is well combined. Spread the drained pineapple evenly over the crust, then pour the cream cheese filling on top.
Step 3
Pop the cheesecake into the oven and bake for about 30 minutes, until it’s mostly set. Take it out and let it cool for half an hour, but keep the oven on. While it’s cooling, mix together the sour cream, brown sugar, and cinnamon for the topping. Spread this over the cheesecake once it’s cooled a bit.
Step 4
Put the cheesecake back in the oven for another 10 minutes to set the topping. When it’s done, let it chill in the fridge for at least 8 hours or overnight so it can firm up completely before you dig in.
