Ingredients: For the Crust: 1 1/2 cups graham cracker crumbs 1/4 cup granulated sugar 1/2 cup unsalted butter, melted For the Pineapple Layer: 1 can (20 oz) crushed pineapple, drained 1/4 cup granulated sugar 1 tbsp cornstarch For the Cheesecake Filling: 24 oz cream cheese, softened 1 cup granulated sugar 3 large eggs 1 tsp vanilla extract 1/2 cup sour cream 1/2 cup crushed pineapple (optional) For the Topping (optional): 1 cup whipped cream 1/4 cup toasted coconut flakes Pineapple chunks for garnish
Instructions: Preheat the Oven: Preheat oven to 325°F (160°C). Grease a 9-inch springform pan. Make the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly coated. Press mixture firmly into the bottom of the pan. Bake for 8-10 minutes. Remove and let cool. Prepare the Pineapple Layer: In a small saucepan, combine drained crushed pineapple, sugar, and cornstarch. Cook over medium heat, stirring constantly, until thickened (5-7 minutes). Remove from heat and let cool. Make the Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each. Mix in vanilla extract and sour cream until combined. Fold in crushed pineapple if desired. Assemble the Cheesecake: Pour half the cheesecake batter over the crust. Spread cooled pineapple layer evenly over batter. Pour remaining cheesecake batter over pineapple layer. Bake the Cheesecake: Bake for 55-65 minutes, until center is set but slightly jiggly. Turn off oven, crack door, and cool cheesecake inside oven for 1 hour. Chill and Decorate: Refrigerate cheesecake for at least 4 hours or overnight. Before serving, top with whipped cream, toasted coconut flakes, and pineapple chunks.
