Cinnamon-Infused Pineapple Cheesecake

Ingredients

• 1 (20 ounce) can crushed pineapple
• 12 cinnamon graham crackers
• 2 (8 ounce) packages cream cheese, softened
• 2 large eggs, beaten
• 2 tablespoons all-purpose flour
• ½ teaspoon salt
• ½ teaspoon vanilla extract
• Topping:
• 1 cup sour cream
• ¼ cup brown sugar
• ½ tablespoon ground cinnamon

Step 1

Preheat your oven to 350°F (175°C). Let the pineapple drain really well in a colander while you get everything else ready. Crush the graham crackers and mix them with melted butter, then press that mixture firmly into the bottom of a 9-inch springform pan to form the crust.

Step 2

Beat the cream cheese and sugar together until smooth and creamy. Add in the eggs, flour, salt, and vanilla, 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, or until it’s mostly set. When it’s done, take it out and let it cool for about half an hour, but keep the oven on. While it’s cooling, mix together the sour cream, brown sugar, and cinnamon for the topping.

Step 4

Once the cheesecake has cooled a bit, spread the sour cream mixture over the top and pop it back into the oven for another 10 minutes to set the topping. After that, let the cheesecake chill in the fridge for at least 8 hours or overnight before slicing and serving.