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Pineapple Caramel Cheesecake

A velvety cheesecake blending cream cheese and bright pineapple, finished with a drizzle of caramel for a tropical comfort dessert.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 4 hours 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups Graham cracker crumbs
  • 0.333 cups Granulated sugar
  • 0.5 cups Unsalted butter, melted
For the cheesecake filling
  • 16 oz Cream cheese, softened
  • 0.75 cups Granulated sugar
  • 1 tsp Vanilla extract
  • 2 Large Eggs Add one at a time, beating just until incorporated.
  • 1 cup Crushed pineapple, drained
  • 0.25 cups Sour cream
For the topping
  • 1 cup Caramel sauce Warm slightly before drizzling.
  • 0.25 cups Crushed pineapple (optional, for garnish) Use as a sunny garnish.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set it on a baking sheet.
  2. In a bowl, stir together the graham cracker crumbs, granulated sugar, and melted butter until evenly moistened.
  3. Press the mixture firmly into the bottom of the prepared pan and about an inch up the sides. Bake for 8–10 minutes until set and golden, then let it cool slightly.
Filling
  1. In a large bowl, beat the softened cream cheese until smooth and lump-free.
  2. Add granulated sugar and vanilla extract, mixing until creamy and light.
  3. Add eggs one at a time, beating just until incorporated. Fold in drained crushed pineapple and sour cream until combined.
Baking
  1. Pour the filling over the baked crust, smoothing the top. Bake at 325°F for 45–55 minutes, until the center is almost set but still has a gentle wobble.
Cooling
  1. Turn off the oven and crack the oven door. Let the cheesecake cool inside for an hour to prevent cracks.
  2. Remove and cool completely on a wire rack.
Chilling
  1. Refrigerate the cheesecake for at least 4 hours, preferably overnight.
Serving
  1. Before serving, warm the caramel sauce slightly and drizzle over the cheesecake. Scatter extra crushed pineapple on top if desired.

Notes

For the best results, use room temperature ingredients and avoid overmixing to prevent cracks in the cheesecake. Store covered in the refrigerator for 4–5 days, or freeze slices for up to 1 month.