THE RECIPE JOURNAL · Dessert
Pineapple Cheesecake Topped with Cinnamon
This creamy cheesecake combines the tropical sweetness of pineapple with a warm hint of cinnamon for a delightful twist. It's the perfect dessert to impress your guests or enjoy as a special treat anytime.
FROM THE KITCHEN • Pineapple Cheesecake Topped with Cinnamon
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C). While it warms up, let the pineapple drain in a colander so it’s not too watery. Crush the graham crackers and mix them with melted butter, then press this mixture firmly into the bottom of a 9-inch springform pan to make the crust.
02
Step 2
Next, beat the cream cheese and sugar together until smooth and creamy. Add the eggs, flour, salt, and vanilla, mixing everything until it’s well combined. Spread the drained pineapple evenly over the crust, then pour the cream cheese filling on top.
03
Step 3
Bake the cheesecake for about 30 minutes, or until it’s set. Once it’s done, take it out and let it cool for 30 minutes, keeping the oven on. While it’s cooling, mix together the sour cream, brown sugar, and cinnamon for the topping. Spread this mixture over the cheesecake.
04
Step 4
Pop it back in 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 serving.
Why you’ll love it
This dessert combines the creamy richness of cheesecake with the sweet, tangy flavor of pineapple. The touch of cinnamon on top adds a warm, spicy note that makes each bite unique and comforting. It’s a perfect treat for any occasion.
How to serve
Serve chilled with a sprinkle of extra cinnamon or a few fresh pineapple slices on the side. It pairs well with a cup of coffee or a light dessert wine for a delightful finish to your meal.
Storage & leftovers
Keep the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze it wrapped tightly in plastic wrap and foil; thaw overnight in the fridge before serving.
